A traditional Cuban lechón asado would be made with a suckling pig, but that's impractical for most cooks. Here a pork loin roast is treated with the same flavor combination as a lechón; for the best results, try to get a roast with a layer of fat still on. Serve with Cuban mojo sauce.
1 boneless pork loin roast (3 to 3 1/2 lb.)
4 to 6 garlic cloves, lightly smashed and peeled
1 tbsp. olive oil
1 tbsp. white wine vinegar
1 1/2 tsp. kosher salt
1 tsp. freshly ground black pepper
1 tsp. dried Mexican oregano
1/2 tsp. ground cumin
1. Preheat the oven to 425°F. Place pork in heavy, nonstick roasting pan. Use small knife to make shallow slits on surface of roast.
2. In a mini food processor, pulse garlic to coarsely chop. Add remaining ingredients and process to a paste. This will yield about 1/4 cup of seasoning rub.
3. Rub seasoning mixture over all surfaces and into slits of pork. Roast for 30 minutes, turning once halfway through, until brown on all sides. Reduce heat to 325°F and continue cooking for 1 hour, or until temperature of roast reaches 160°F. Cook longer for well-done roast. Remove from oven, cover with foil and let rest for 15 minutes before slicing.