Cerdo Asado

Cerdo Asado

Cerdo Asado is a delicious Cuban-style roasted pork dish that’s flavorful and aromatic. This dish was often the centerpiece for the Nochebuena (Christmas Feast) in many villages in the Caribbean. Here’s a good recipe.

Ingredients:

  • 4-5 pounds pork shoulder (also known as pork butt), bone-in or boneless
  • 8 garlic cloves, minced
  • 1 tablespoon dried oregano
  • 1 tablespoon ground cumin
  • 1 tablespoon ground black pepper
  • 1 tablespoon salt
  • 1 teaspoon paprika
  • 1 teaspoon ground coriander
  • 1/4 cup orange juice
  • 1/4 cup lime juice
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 1 onion, thinly sliced
  • 1 bell pepper, thinly sliced (optional)
  • 1 cup chicken or vegetable broth (or water)

Instructions:

  • In a small bowl, combine the minced garlic, dried oregano, ground cumin, ground black pepper, salt, paprika, and ground coriander to make the marinade.
  • Place the pork shoulder in a large dish or a resealable plastic bag. Rub the marinade mixture all over the pork, making sure it’s evenly coated. Cover the dish or seal the bag and refrigerate for at least 4 hours, preferably overnight, to marinate.
  • Preheat your oven to 325°F (165°C).
  • In a separate bowl, mix together the orange juice, lime juice, lemon juice, and olive oil to create the citrus mixture.
  • Remove the marinated pork from the refrigerator and let it come to room temperature for about 30 minutes.
  • Heat a large skillet or Dutch oven over medium-high heat. Add a little olive oil if needed. Once hot, sear the pork on all sides until browned, about 3-4 minutes per side.
  • Transfer the seared pork to a roasting pan or a baking dish. Arrange the thinly sliced onions and bell peppers (if using) around the pork.
  • Pour the citrus mixture and chicken or vegetable broth (or water) over the pork.
  • Cover the roasting pan or baking dish tightly with aluminum foil.
  • Roast the pork in the preheated oven for about 3 to 4 hours, or until the pork is very tender and easily pulls apart with a fork. Baste the pork occasionally with the pan juices to keep it moist.
  • Once the pork is done, remove it from the oven and let it rest for about 10-15 minutes before slicing or shredding.
  • Serve the Cerdo Asado hot, garnished with the cooked onions and bell peppers, and drizzle some of the pan juices over the top for extra flavor.