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Lechón Asado (Roast Suckling Pig)

Cuban · Main

A traditional Latin American celebratory centerpiece featuring a whole suckling pig marinated in a vibrant citrus mojo and roasted until the skin is shatteringly crisp and the meat is melt-in-your-mouth tender.

AdvancedGluten freeDairy free
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Lechón Asado (Roast Suckling Pig) — recipe cover
6 hrA little patience, a lot of flavor
Prep time1 hr
Cook time5 hr
Servings12 people
DifficultyAdvanced
The recipeTips & storage
Let's make something good

How to make it

6 steps. Take it one step at a time.

  1. Combine the sour orange juice, mashed garlic, salt, oregano, cumin

    In a large bowl or blender, combine the sour orange juice, mashed garlic, salt, oregano, cumin, black pepper, and olive oil. Blend or whisk until thoroughly combined to create the mojo marinade.

  2. Rinse the pig and pat it completely dry

    Rinse the pig and pat it completely dry. Use a knife to make small, deep incisions all over the meat side (inside) and a few small pricks in the skin side. Rub the mojo marinade all over the pig, ensuring it gets into the incisions. Cover and refrigerate for 12 to 24 hours.

    1 day

  3. Preheat your oven

    Preheat your oven to 325°F (163°C). Place the pig on a large roasting pan, skin side up. Cover the ears and tail with foil to prevent burning.

  4. Roast the pig for about 4

    Roast the pig for about 4 to 5 hours, basting occasionally with the pan juices, until the internal temperature reaches 160°F (71°C).

    5 hr

  5. Increase the oven temperature

    Increase the oven temperature to 450°F (232°C). Remove the foil from the ears and tail. Roast for an additional 20-30 minutes, watching closely, until the skin is golden brown and very crispy.

    30 min

  6. Remove from the oven and let the lechón rest

    Remove from the oven and let the lechón rest for at least 30 minutes before carving to allow the juices to redistribute.

    30 min

A little kitchen wisdom

Ensure the pig is at room temperature before roasting for even cooking. Scoring the skin lightly helps the fat render and creates better crackling (chicharrón).

What you'll need

Large roasting panMeat thermometerAluminum foilBlender or whisk
Keep the good going

For now. And for later.

Make it ahead

The mojo marinade can be made 3 days in advance. The pig must be marinated at least 12 hours before roasting.

Store & enjoy

Store leftover meat and skin separately to maintain crispiness. Reheat skin in the oven or air fryer. Reheat meat in the oven at 300°F (149°C) with a splash of water or orange juice to prevent drying.

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An AI-created recipe from the EZdish collection. Ingredient quantities and techniques have not been independently kitchen-tested. Published on this website . Updated . First published in the EZdish collection .

Lechón Asado (Roast Suckling Pig)
Step 1 of 6

Combine the sour orange juice, mashed garlic, salt, oregano, cumin

In a large bowl or blender, combine the sour orange juice, mashed garlic, salt, oregano, cumin, black pepper, and olive oil. Blend or whisk until thoroughly combined to create the mojo marinade.