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Lechon Asado on the Big Green Egg
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How to Make Cuban Roast Pork on the Big Green Egg

This recipe for How to Make Cuban Roast Pork on the Big Green Egg is the real deal and makes great roasted Cuban pork for sandwiches.
Prep Time30 minutes
Cook Time4 hours
Marinating time:1 day
Total Time1 day 4 hours 28 minutes
Course: Main
Cuisine: BBQ, Cuban
Keyword: Big Green Egg, Cuban Pork, Cuban Sandwich, Cubano, Lechon Asado
Servings: 8 people
Author: The BBQ Buddha

Ingredients

The pork:

  • 3-4 pounds boneless pork collar or boneless pork shoulder
  • 1 yellow onions sliced

The Mojo Marinade:

  • 3/4 cup extra-virgin olive oil
  • 1 tbsp orange zest
  • 3/4 cup fresh orange juice
  • 1/2 cup fresh lime juice
  • 1 cup cilantro chopped
  • 1/4 cup lightly packed mint leaves chopped
  • 8 garlic cloves minced
  • 2 tsp dried oregano
  • 2 tsp ground cumin
  • Kosher salt and pepper to taste

Instructions

  • The Overnight Marinate: Mix all marinade ingredients in a bowl, then place the pork, sliced onion, and marinade in a container to refrigerate overnight.
  • Prep the Basting Sauce: Separate the pork from the liquid, bring the marinade and onions to a boil for 5 minutes, then blend into a smooth puree.
  • The Big Green Egg Setup: Preheat your Big Green Egg to 300°F and set it up for raised direct cooking using the top tier of the EGGspander.
  • The Roast: Place the pork on the grill, turning and basting with the Mojo puree every 30 minutes until the internal temperature reaches 165°F.
  • The Finish: Remove the pork at 165°F, wrap it tightly in aluminum foil, and return it to the Egg until the internal temperature reaches 200°F.
  • The Rest: Remove the pork from the Egg and let it rest for 30 minutes to 1 hour before shredding for sandwiches or sides.