Cuban Mojo Pork, or Lechón Asado, is a traditional Cuban dish made by marinating pork shoulder in a vibrant citrus-garlic mojo sauce and slow-roasting it until it’s fall-apart tender. The marinade—made with sour orange juice, garlic, oregano, cumin, and olive oil—infuses the meat with bold, zesty flavor. The result is pork that’s juicy, deeply seasoned, and perfect for serving with rice, black beans, or tucked into a Cuban sandwich. This dish is a celebration of Cuban culinary heritage and a guaranteed crowd-pleaser.
Ingredients:
For the Mojo Marinade:
- 1 cup sour orange juice (or ½ cup orange juice + ½ cup lime juice)
- 1 head garlic (about 10–12 cloves), minced or crushed
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon black pepper
- 1 tablespoon salt
- ½ cup olive oil
- Optional: 1 small bunch fresh cilantro or mint, chopped
For the Pork:
- 4–5 lb pork shoulder (bone-in or boneless)
- Extra salt and pepper for rubbing
- Reserved marinade for basting or sauce
Instructions:
1. Make the Mojo Marinade
- In a bowl or blender, combine sour orange juice, garlic, cumin, oregano, black pepper, and salt.
- Slowly whisk in or blend the olive oil until well combined.
- Optional: Stir in chopped cilantro or mint for a fresh twist.
2. Marinate the Pork
- Pat the pork shoulder dry and season lightly with salt and pepper.
- Place the pork in a large zip-top bag or a deep dish and pour the marinade over it.
- Seal and refrigerate for at least 8 hours, preferably overnight, turning occasionally to ensure even marination.
3. Roast the Pork
- Preheat your oven to 300°F (150°C).
- Remove the pork from the marinade (reserve the marinade) and place it in a roasting pan.
- Cover with foil and roast for 3½ to 4 hours, or until the pork is fork-tender and reaches an internal temperature of 190–195°F (88–90°C).
4. Crisp the Exterior
- Increase oven temperature to 425°F (220°C).
- Uncover the pork and roast for an additional 20–30 minutes, basting occasionally with reserved marinade or pan juices, until the exterior is golden and crispy.
5. Rest and Shred
- Remove the pork from the oven and let it rest for 15–20 minutes.
- Shred or slice the meat and drizzle with pan juices or extra mojo sauce.
Serving Suggestions:
- Serve with Cuban black beans and rice, fried plantains, or yuca con mojo.
- Use leftovers to make Cubano sandwiches with ham, Swiss cheese, pickles, and mustard.
- Pair with a mojito or lime soda for a refreshing finish.
Tips & Variations:
- No sour oranges? Use a mix of orange, lime, and lemon juice to mimic the flavor.
- Slow cooker method: Cook on low for 8–10 hours, then broil to crisp the top.
- Grill option: Roast in a covered grill over indirect heat for a smoky twist.
- Make ahead: Marinate and freeze the pork raw for future use.
Time & Yield:
- Prep Time: 20 minutes
- Marinate Time: 8–24 hours
- Cook Time: 4–5 hours
- Total Time: ~9 hours (active time ~1 hour)
- Serves: 8–10
- Calories: ~380 per serving
Would you like a version of this recipe adapted for a pressure cooker or turned into tacos? I’d be happy to help you remix it for any occasion!
Sources:
Serious Eats – Cuban-Style Roast Pork Shoulder With Mojo
RecipeTin Eats – Mojo Cuban Roast Pork