Pork Roast

Among the traditional recipes on our beautiful island, the pork roast or lechón asado in Spanish- cannot be left out as it is completely exquisite main dish par excellence in every Cuban celebration.

Birthdays, News Years, Fathers’ Day, Mothers’ Day, or any festive occasion works as the pretext so that every household in Cuba rolls up their sleeves and prepares this delicacy.

Almost always when you cook the roasted pork this way on a rotisserie spit it means it is a large celebration; with family and friends, with drinks and tapas, dancing, enjoyment, and lots of conversations.

The marinade to roast a whole pork in Cuban style is rather simple and if we prepare it with the step-by-step instructions that we will show you today, then without a doubt you will be waiting impatiently as each minute goes by until it’s ready and your palate will go crazy.

Let’s not delay anymore and take a look at everything we need for this recipe to be cooked outdoors or in a large oven.

Depending on where you will cook it, the cook time will be different.  In Cuba it is very common to cook it on a spit, which consists in spearing it with a long rod and rotating it over the fire, a few centimeters apart in distance.

If you want to roast a pork and you don’t have what you need, take a look at these useful utensils that we have here below.

How to make Pork Roast

Pork roast

This roasted pork, main course for excellence in Cuban celebrations, a delicacy for the palate with an intense and delicious flavor, crunchy on the outside and juicy on the inside.

  • Prep Time20 min
  • Cook Time6 hr 20 min
  • Total Time6 hr 40 min
  • Yield1 pork
  • Serving Size100g
  • Energy194 cal

To use


  • Knife
  • Tray or another large container
  • Rotisserie


  • 1 whole pork, either small or medium sized
  • 2 lemons
  • 5 bitter oranges
  • 4 garlic cloves
  • 2 tablespoons of cumin
  • 2 teaspoons of pepper
  • 2 teaspoons of oregano
  • 3 laurel leaves
  • Salt as you prefer

Prepare cuban pork roast


The first thing that we will do is prepare the piglet, cleaning it and removing all the entrails, we hang it so that it drains out.


Now it’s time to mix almost all of the ingredients in a medium-sized container, this will be the marinade with the lemon juice and the bitter oranges, cumin, oregano, pepper, garlic, and the laurel leaves. We leave the salt for later on.


The next step is to prick the piglet on all sides so we can add the seasoning we have just prepared. The ideal way to do this is to do it on a tray that is big enough and add the seasonings very deeply inside so that way it is evenly spread and the flavor will stick to it.


After seasoning our pork, we leave it prepared for the entire night in the refrigerator without freezing it; in this way the flavors and the condiments will stick better.


The next day, we take it out and we let it reach room temperature while we add salt to it, uniformly on all sides of the pork. This will be the moment that gives it the exquisiteness that we hope for.


Now it’s time to cook it, we should tie it to the rotisserie spit, and it should hold well on the two front sticks and the two rear ones so that it doesn’t hang, this is done with a wire and another longer one is placed sealing the open part, so that the pork ends up with the rotisserie pole passing through its center, as is shown in the photo and the video.


With the fire ready in a hole in the ground about 20 to 30 cm, we put the stands on opposite ends at about a height of 30cm, and this is what will support the rotisserie as it turns.


We put on the rotisserie and we slowly turn it to begin cooking the pork evenly; this process will last approximately 4 to 6 hours.


It will be ready when we notice that it has become rather golden and no more liquid comes out from inside and the skin feels crunchy. This is when we can remove it and enjoy it.


Bon appetite!

Remember that the cook time will depend on how you’ve prepared everything that we’ve told you, so we suggest that you are very attentive: once you’ve done it once you’ll know for sure how much time it’ll take to savor this delicious meat.


YouTube video
En este video te muestro cómo hacer lechón asado en púa, muy conocido también por cerdo asado cubano, macho asado o chancho, en el caso de otros países. Te detallo paso a paso todo lo necesario para...


For the marinade, you can also add a little bit of well-crushed ginger and half a glass of white win or vinaigrette which will give it a delicious taste.

You can also add some guava to the charcoal or wood that you will be cooking with; the aroma will permeate fabulously and the result will be…mmmm…dazzling.

  • Nutrition Facts

  • 20 servings per container
  • Serving Size100g
  • Amount per serving
  • Calories194
  • % Daily Value*

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User Review
5 (1 vote)

Hola, soy Dailis, Chef Profesional y creadora de varios proyectos de cocina Internacional. Te doy la Bienvenida a Receta Cubana

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