Cuban live-fire cooking centres on mojo, a marinade of sour orange juice, crushed garlic, oregano and cumin. It is used both before cooking and as a dressing afterwards, which needs two separate batches for food safety.
The traditional centrepiece is a whole pig roasted in a caja china. Pork shoulder cooked low and slow is the practical domestic version and uses exactly the same marinade.
At a glance
| Recipe | Method | Grill temp | Cook time | Pull at |
|---|---|---|---|---|
| Cuban Lechon Asado | Low and slow smoking | 105 to 135°C (225 to 275°F) | 8 hr | 95°C (203°F) |
Techniques used
Low and slow smoking. Hours at 105°C (225°F) to 150°C (300°F) with wood on the coals. Collagen melts, bark forms.