Martha Stewart's home adaptation of Cuban-style roast pork, also known as lechon asado, requires a Cuban-style sauce and boneless shoulder- or picnic-cut of pork. The sauce is a puree consisting of garlic, oregano, olive oil, lime and salt. Rub the marinade over the pork, and refrigerate up to 24 hours for the pork to soak up the flavor. Roast the pork in a roasting pan or slow cook for tenderness. Allow it to cool, shred the pork and serve.
Lechon asado is traditionally made by roasting an entire pig. As it is made in many Latin countries, Cuban-style roast pork recipes may differ. Alternative marinade can be made with sour orange juice and garlic, with oregano and cumin for spice. This is called mojo sauce. Mojo sauce should marinate the roast, but it is also used at the table for dipping or drizzling. The pork may also be served sliced rather than shredded.
For the pork to have a Cuban-style crispiness and maximum flavor, score the fat on the top of the pork, and flip it several times while it is marinating in the refrigerator. Once it is roasting, baste the meat with the juices, and turn the pan for even cooking. The pork should cook for six to eight hours at 250 degrees Fahrenheit.