What Is Puerco Asao?
Puerco Asao, or roasted pork, is a centerpiece of Dominican holiday feasts, especially during Nochebuena (Christmas Eve). It’s typically made from a whole pig or large pork shoulder, marinated with bold Dominican flavors and slow roasted until the skin is crispy and the meat is tender. This dish is not just about taste, it’s about tradition, family, and celebration.
In many Dominican households, preparing puerco asao is a communal event. Families gather early to season the meat, light the fire, and share stories while the pork roasts for hours. The aroma fills the neighborhood, signaling that Christmas is near.
Cultural Fact: A Christmas Staple
In the Dominican Republic, puerco asao is synonymous with Christmas. It’s often served alongside moro de guandules (rice with pigeon peas), ensalada rusa (beet and potato salad), Maduros (sweet ripe plantains) and pasteles en hoja (similar to tamales made of plantains and wrapped in banana leaves). The roasting process—sometimes done in a homemade outdoor oven or a local bakery, is a festive ritual that brings people together.
In rural areas, it’s common to roast a whole pig on a spit, turning it slowly over open flames. In urban settings, ovens or charcoal grills are used. Either way, the goal is the same: crispy skin, juicy meat, and unforgettable flavor.
Los Hermanos Restaurant has made Puerco Asao a work of art. Request it at your next catering event.
Ingredients
- 5–6 lbs pork shoulder or leg (skin-on)
- 10 cloves garlic
- 1 large onion
- 1 tbsp oregano
- 1 tbsp ground black pepper
- 2 tbsp salt
- 1/4 cup sour orange juice (or mix of orange and lime juice)
- 1/4 cup olive oil
- 1 tbsp soy sauce (optional)
- 1 tsp ground cumin (optional)
- 2 sprigs fresh thyme or rosemary
Instructions
- Prepare the Marinade
In a blender or mortar, combine garlic, onion, oregano, pepper, salt, sour orange juice, olive oil, and soy sauce. Blend or mash into a thick paste. - Season the Pork
Score the pork skin with a sharp knife. Rub the marinade generously all over the meat, making sure to get into the cuts. Place in a large bowl or roasting pan, cover, and refrigerate for at least 8 hours (overnight is best). - Roast the Pork
Preheat oven to 325°F (163°C). Place the pork skin-side up in a roasting pan. Roast uncovered for 4–5 hours, basting occasionally with its own juices. For extra crispy skin, increase the heat to 425°F (218°C) during the last 30 minutes. - Rest and Serve
Let the pork rest for 15–20 minutes before slicing. Serve with lime wedges, moro rice, and salad.
Tips & Variations
- Whole Pig Roast: For large gatherings, a whole pig is roasted on a spit over charcoal or wood. This method is traditional and adds smoky flavor.
- Sour Orange Substitute: If you can’t find sour oranges, mix orange juice with lime juice for a similar tang.
- Crispy Skin Trick: Dry the skin thoroughly before roasting and rub with salt to help it crisp up.
Los Hermanos Restaurant Keeps the Tradition Alive
For us at Los Hermanos Restaurant, Dominican puerco asao is more than a dish – it’s a celebration of heritage, family, and the joy of gathering. Whether roasted in a backyard or baked in a kitchen oven, it brings the warmth of Dominican Christmas to every table.
Place your catering order with us by visiting https://hermanosrestaurant.com/order-catering/
For more on Puerco Asao and a brief history of this traditional Dominican dish, visit our sister restaurant Mecho’s Dominican Kitchen at www.mechoskitchen.com