Main dish: Lechon Asado (Roast Pork with Mojo Sauce)

  • 4- to 6-pound bone-in Boston butt
  • Juice of 4 Seville oranges*
  • 1/2 cup olive oil
  • 1/4 cup Badia Complete Seasoning
  • 1/4 cup minced garlic
  • 1/4 cup dried leaf basil
  • 1/4 cup dried leaf oregano
  • 1/4 cup onion powder
  • 2 cups white wine
  • 1/2 cup water
  • 1 (10-ounce) bottle Badia mojo marinade or Goya mojo criollo
Preheat oven to 350 degrees. Rinse pork butt and place in large roasting pan, fat side up.

In a large bowl, combine remaining ingredients. Pour half this mixture over pork. Turn the roast fat side down and pour remaining mixture over it. Cover with foil and roast 31/2 to 4 hours. When the pork is done, the bone will easily pull away from the meat. Makes 8 to 10 servings.

Per serving: 367 calories, 61 percent calories from fat, 25 grams total fat, 80 milligrams cholesterol, 6 grams saturated fat, 24 grams protein, 11 grams carbohydrates, 1 gram total fiber, 753 milligrams sodium, 8 grams total sugars.

*Seville oranges are bitter oranges. If you can't find the fresh fruit, Goya makes a Bitter Orange Marinade that can be substituted for the juice (we used 1 cup). Or make Mock Seville Orange Juice: Combine 6 tablespoons fresh-squeezed lime juice with 3/4 cup fresh-squeezed grapefruit juice and 1/2 teaspoon fine-minced orange zest in a nonreactive container. Let stand 2 to 3 hours. Strain and use within 24 hours. Makes 1 cup.

Adapted from the Habana Cafe Cookbook (University Press of Florida) by Josefa Gonzalez-Hastings.