It's about time I prepare a Cuban dish. Even though this is my take on it, the flavor of this lechon (pork shoulder) is AMAZING! Tradionally you also make crispy skin out of the pork but since this was a shoulder it was skinless. I know this dish can be even better if you use a pork picnic with skin and finalize it with that pork cracking. I also decide to make a Mojo Sauce together with a corn salad.

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HOW TO COOK LECHON SOUS VIDE.
I cooked it for 48hrs @ (150°F / 65.5°C)

The Marinade
5 Gloves of Garlic
2 Lime Juice
3 tbs Olive Oil
3 tbs Soy Sauce
1 Cup of Wine (I use a cheap sweet wine)
1 tbs Smoked Paprika
2 tbs Garlic Powder
1 tbs of Salt
1 Cup of Water

The Mojo Sauce
5 Garlic cloves
1/4 cup parsley, fresh
1/2 cup Lime juice, freshly squeezed
1/2 tsp Kosher salt
1/2 tsp Pepper salt
3 tbsp Olive oil, extra-virgin
2/3 cup Orange juice, fresh
1/2 cup Sweet onion

Corn Salad
3 tbsp Cilantro, fresh
2 Cans of Corn
2 tbsp Lime juice
1/2 cup Mayo
Salt & Pepper to taste

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