By: Franchesca Livraghi | @breakthrukitchen

Lechón Asado is one of those dishes that instantly makes you think of the holidays. It’s the Cuban version of pernil, which is what you usually see on Puerto Rican and Dominican tables during Thanksgiving and other festive gatherings. It’s slow-roasted, flavorful, and perfectly juicy, with that tender meat that shreds super easily and the crispy skin everyone fights over. 

The combination of orange juice, lime juice, lemon juice, Loisa Recaito, and seasonings like Loisa Organic Adobo, Oregano, and Cumin is what gives it a bright, savory flavor that makes it feel extra special for holiday meals. It’s the kind of dish that brings everyone to the table and keeps them coming back for seconds, and maybe even thirds!

Clean the Lechón before getting started

Start by rinsing the pork shoulder under cold water. Then, cut some fresh limes in half and squeeze the juice over the meat. Let the pork soak in the lime juice for a few minutes to help remove any impurities and neutralize odors. Use the lime halves to rub the skin and the meat gently, making sure every surface gets a little rub. Once you’ve rubbed it all over, drain the lime juice and pat the pork dry with paper towels.

How to separate the skin from the pork shoulder

To separate the skin, place the pork shoulder on a sturdy cutting board with the skin facing up. Start at one edge and gently slide a sharp knife underneath the skin, lifting it little by little as you go. Take your time and work slowly so the skin stays attached and opens like a flap instead of coming off completely. You just want enough space to season the meat directly underneath while keeping the top of the skin clean for that perfect crispy finish.

How to get the skin extra crispy

To get the skin extra crispy, make sure it’s completely dry before the pork goes into the oven. Pat it with paper towels right before cooking to remove any moisture. Keep all the seasoning underneath the skin instead of on top, since anything wet will prevent it from crisping. Cook the pork covered first so the meat gets tender, then uncover it for the last stretch and let the dry heat do its thing. 

If the skin needs a few more minutes at the end, leave it in until it bubbles and turns golden. Every oven is a little different, so watch it closely and pull it out as soon as it reaches that perfect chicharrón color!

Save those pan juices

After the pork is done cooking, don’t even think about taking it out of the pan just yet. Shred the meat right there in the pan so it can soak up all those rich, flavorful juices. As you pull the pork apart, the liquid mixes with the shredded pieces, keeping every bite moist and tender. 

This is what really makes the Lechón stand out because instead of drying out, each piece is packed with flavor and juiciness from the citrus, Loisa Recaito, and seasonings that cooked in the baking pan. Shredding it right in the juices is the secret to getting super juicy shredded Lechón Asado.

What to serve it with

Lechón Asado is the star of the table, and for a Cuban or Latino Thanksgiving, there are so many sides that make it extra festive. Loisa's Black Beans and Rice is a great shortcut—it’s basically just like congri and tastes amazing alongside the pork. You can also serve yuca con mojo, sweet plantains, tostones, ensalada rusa, or ensalada de coditos for a truly classic holiday spread. All these sides complement the juicy, flavorful pork perfectly, creating a vibrant, hearty meal that feels warm, festive, and totally delicious.