Lechón Asado a la Puertorriqueña

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

Slow-roasted pork shoulder marinated in a bold blend of citrus and spices, resulting in tender, juicy meat with a crisp, aromatic crust. This Caribbean recipe, ready in about 300 minutes, pairs pork shoulder, orange juice, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs, bone-in, trimmed pork shoulder
• 1/2 cup orange juice
• 1/4 cup soy sauce
• 8, minced garlic cloves
• 1 medium, grated onion
• 1 tbsp cumin
• 2 tsp paprika
• 1 tsp oregano
• 1.5 tsp coarse salt
• 1 tsp black pepper

Instructions

1. Step 1: In a bowl, combine orange juice, soy sauce, minced garlic, grated onion, cumin, paprika, oregano, salt, and pepper. Whisk until well blended.
2. Step 2: Score pork shoulder fat side up with a knife in a diamond pattern. Rub marinade evenly over all surfaces, pressing to penetrate the meat. Refrigerate, uncovered, for 1 hour to dry the surface.
3. Step 3: Preheat oven to 325°F. Place pork on a rack in a roasting pan. Pour any remaining marinade into the pan. Roast for 4 hours, basting every 45 minutes with pan juices, until internal temperature reaches 195°F and meat pulls apart easily.