Cuban Plate (Lechón Asado with Sides)
Experience the vibrant flavors of Cuba with this traditional plate featuring succulent slow-roasted pork (Lechón Asado), accompanied by classic black beans, fluffy white rice, and sweet fried plantains. This hearty meal is a celebration of authentic Cuban home cooking.
Ingredients
- •5 lbs boneless pork shoulder (Boston butt), skin on if possible
- •1 head garlic, peeled and minced
- •1/2 cup sour orange juice (or 1/4 cup orange juice + 1/4 cup lime juice)
- •1/4 cup olive oil
- •2 tablespoons dried oregano
- •1 tablespoon ground cumin
- •1 teaspoon salt, plus more to taste
- •1/2 teaspoon black pepper, plus more to taste
- •1 large onion, thinly sliced
- •2 cups long-grain white rice
- •4 cups water
- •1 tablespoon vegetable oil (for rice)
- •1 teaspoon salt (for rice)
- •1 (15-ounce) can black beans, rinsed and drained
- •1/2 cup vegetable broth
- •1/4 cup sofrito (store-bought or homemade with bell pepper, onion, garlic, tomato paste)
- •1 bay leaf
- •1/4 teaspoon cumin (for beans)
- •2 ripe plantains, peeled and sliced diagonally into 1/2-inch pieces
- •1/2 cup vegetable oil (for frying plantains)
Dietary Info
Instructions
- 1
Step 1: Prepare the pork. Score the pork skin in a crosshatch pattern, being careful not to cut too deep into the meat. In a small bowl, combine minced garlic, sour orange juice, olive oil, oregano, cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper to create the mojo marinade. Rub the mojo generously all over the pork, ensuring it gets into the scored areas. Place the pork in a roasting pan, cover, and marinate in the refrigerator for at least 4 hours, or preferably overnight.
- 2
Step 2: Roast the pork. Preheat oven to 300°F (150°C). Place the marinated pork shoulder in a roasting pan, fat side up. Add the thinly sliced onion around the pork. Roast for 4-5 hours, or until the internal temperature reaches 190°F (88°C) and the pork is fork-tender. For a crispy skin, increase the oven temperature to 400°F (200°C) for the last 20-30 minutes, watching carefully to prevent burning.
- 3
Step 3: Cook the white rice. In a medium saucepan, bring 4 cups of water to a boil with 1 tablespoon vegetable oil and 1 teaspoon salt. Add the 2 cups of white rice, stir once, then reduce heat to low, cover, and simmer for 18-20 minutes, or until all the water is absorbed and the rice is fluffy. Do not lift the lid during cooking.
- 4
Step 4: Prepare the black beans. While the pork roasts, heat a small amount of oil in a saucepan over medium heat. Add the sofrito and cook for 2-3 minutes until fragrant. Add the rinsed black beans, vegetable broth, bay leaf, and 1/4 teaspoon cumin. Bring to a simmer, then reduce heat and cook for 15-20 minutes, allowing the flavors to meld. Remove the bay leaf before serving. Lightly mash a few beans against the side of the pot with a spoon to thicken the sauce if desired.
- 5
Step 5: Fry the plantains. In a large skillet, heat 1/2 cup vegetable oil over medium-high heat. Once hot, carefully add the sliced plantains in a single layer, working in batches if necessary. Fry for 2-3 minutes per side, or until golden brown and caramelized. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
- 6
Step 6: Serve the Cuban plate. Once the pork is done, let it rest for 15 minutes before shredding or slicing. Serve generous portions of the shredded pork alongside fluffy white rice, savory black beans, and sweet fried plantains. Drizzle any pan juices from the pork over the meat and rice.
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