Lechón Asado - Roast Pork

Ingredients

• 1.8–2.2 kgboneless pork shoulder / pork butt
• 1 head garlic, cloves peeled (approx. 10–12 cloves)
• 60 gDijon mustard
• 60 glight brown sugar (plus 2 tbsp extra for the crust)
• 2 tbspcoarse sea salt or kosher salt
• 1 tspfreshly cracked black pepper

Instructions

1. 1

   Using a small paring knife, pierce 2.5–5 cm deep slits every 3–5 cm across all sides of the pork shoulder. Push a whole peeled garlic clove into each hole. Season the entire surface generously with coarse salt and black pepper.

2. 2

   In a small bowl, stir together the Dijon mustard and 60 g light brown sugar until completely combined. Rub the paste evenly all over the pork.

3. 3

   Place the seasoned pork in a deep roasting dish. Cover directly with a layer of baking paper, then tightly seal the top of the dish with aluminium foil. Roast in a preheated oven at 165°C for 2.5–3 hours, until the internal temperature reaches 66°C.

4. 4

   Increase oven temperature to 190°C. Remove and discard the foil and baking paper. Sprinkle the remaining 2 tablespoons of brown sugar evenly over the top of the pork. Return uncovered to the oven for 15–20 minutes, until the top is deeply caramelized and the internal temperature reaches at least 71°C.

5. 5

   Let the meat rest at room temperature for 1 hour, then transfer to a covered container and refrigerate overnight. Pour all pan drippings into a separate heatproof container and refrigerate overnight as well.

6. 6

   Once thoroughly chilled and firm, slice the pork very thinly against the grain. Skim the solidified layer of rendered lard from the top of the chilled cooking juices to save for toasting bread.