Cuban Mojo Pork (Lechón Asado) 🇨🇺🍖
A garlicky, citrus-marinated roast pork dish with crispy edges and tender meat—perfect for holidays, sandwiches (Cubanos!), or rice bowls.
Ingredients (Serves 8–10)
For the Mojo Marinade:
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1 cup fresh sour orange juice (or ¾ cup orange juice + ¼ cup lime juice)
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½ cup fresh lime juice
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10 garlic cloves, minced
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1 tbsp dried oregano
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2 tsp ground cumin
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1 tsp black pepper
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1 tsp salt
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½ cup olive oil
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1 large onion, sliced
For the Pork:
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4–5 lbs (1.8–2.3 kg) pork shoulder (pernil) or pork butt (bone-in for best flavor)
For Serving:
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White rice & black beans
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Fried plantains (tostones)
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Fresh cilantro or lime wedges
Instructions
1. Marinate the Pork
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Whisk all mojo marinade ingredients (except onion) in a bowl.
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Pierce pork all over with a knife. Place in a large dish or bag with onion slices and pour marinade over it.
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Refrigerate overnight (12+ hours), turning occasionally.
2. Roast Low & Slow
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Preheat oven to 325°F (160°C).
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Place pork (fat-side up) and marinade (including onions) in a roasting pan. Cover tightly with foil.
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Roast for 4–5 hours until fork-tender (internal temp: 195°F/90°C).
3. Crisp the Skin
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Uncover, increase heat to 425°F (220°C), and roast 20–30 mins until skin is crackling-crisp.
4. Shred & Serve
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Rest for 15 mins, then shred or chop. Drizzle with pan juices.
Tips for Authentic Flavor
✔ Sour orange juice is key (find it at Latin markets, or use the orange+lime mix).
✔ Crispier skin? Dry the skin with paper towels before roasting.
✔ Slow cooker option: Cook on LOW for 8 hours, then broil to crisp.
Why You’ll Love This
✅ Explosion of garlic-citrus flavor in every bite.
✅ Crispy + tender textures—the ultimate contrast.
✅ Feeds a crowd (great for Nochebuena or parties).
Leftovers? Make Cuban sandwiches with Swiss cheese, ham, pickles, and mustard!
Want a smoky twist? Add 1 tsp smoked paprika to the marinade. 😊
Need a faster version? Use pork tenderloin (marinate 4 hours, roast 45 mins).