My Cuban mother in law’s “killer” Xmas Lechon Asado recipe

Lechon Asado Con Basulto Amore

My mother in law Marta Bilbao (Basulto) is an amazing woman from Cuba…every year she makes the most amazing roast pork for Christmas Eve…I always destroy it (last night included)! I was doing a demo at the PA Farm show in Harrisburg PA and needed a pork dish to make on stage. Well I bugged her and bugged her, then she cracked like an egg and gave the recipe up. It was a huge hit for everyone at the Farm Show and the Amish people in the audience tore it up! So, here it is, its easy to make and a fantastic way to cook a pork shoulder or butt!

12-15lbs Pork Leg

2 1/2 cups of sour orange juice (2/3 orange juice, 1/3 lime juice if sour orange unavailable)

3 heads of garlic, finely chopped

2 1/2 tablespoons of oregano

2 1/2 teaspoons of cumin

2 1/2 cups of white cooking wine

sea salt to taste

Poke holes in leg and insert garlic, rub with salt

Mix remaining ingredients in bag

Place roast in bag and marinate over night (turning to coat several times)

Remove roast roast from marinade

Preheat oven to 350 degress

Place covered in oven for 5-6 hours, remove and baste several times during the process.

Remove from oven and sprinkle a dash of chopped parsley for color

Serve with Rice and Black beans or Boiled Yuca, spoon the juice over meat and yucca


10 thoughts on “My Cuban mother in law’s “killer” Xmas Lechon Asado recipe

    1. OMG! Made this tonight for dinner and it was sooooo good! My roast was a little smaller at 9.75 pounds so I made a slight change in cooking temp and time. I had the oven on 325 for 4.5 hours then went to 310 for another hour. Let it rest for about 20 minutes and we were all yum yumminess throughout the meal. Served it with yellow rice and black beans.
      Thank you and your MIL for sharing the recipe.
      Merry Christmas 😊

  1. Thanks for the recipe. We love Cuban food and NONE is available here in Arkansas. We are grateful for any authentic recipes we can get.

  2. This looks fantastic! I just have one question … The recipe directs that the roast be covered, but it looks luscious and brown. Do you uncover it part way through?

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