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Roasted Cuban Mojo Pork (Lechon Asado)
Roasted Cuban Mojo Pork — also known as Lechon Asado — is one of the most iconic dishes in Cuban cuisine. It’s bright, garlicky, citrusy, and impossibly tender. Every bite bursts with flavor thanks to a deeply penetrating mojo marinade made with sour orange, garlic, oregano, cumin, olive oil, and onions. After a long slow roast, the pork becomes incredibly juicy on the inside with crispy golden edges on the outside — a perfect blend of texture and taste that makes it unforgettable.
This dish is traditionally served for special occasions, holiday gatherings, Sunday meals, and truly anytime a celebration calls for bold flavor. The smell alone will fill your home with anticipation — citrus, garlic, slow-roasted pork, spices — all melding together into something magical.
In this complete guide, we’ll walk through everything you need to create authentic-tasting Cuban Mojo Pork at home: how to make the marinade, how long to roast the pork for maximum tenderness, how to achieve beautifully caramelized ends, and the best sides to serve with it. Though it looks impressive, this dish is surprisingly simple and nearly impossible to mess up.
What Makes Mojo Pork So Special?
1. The Mojo Marinade Is King
Cuban mojo is a blend of citrus juices (traditionally sour orange), tons of garlic, oregano, cumin, olive oil, and onions. This powerful marinade works its way deep into the pork, flavoring it completely rather than just coating the outside.
2. Slow Roasting Makes It Melt
Lechon Asado is roasted low and slow until it’s so tender that it practically falls apart. The inside stays juicy while the top caramelizes beautifully.
3. Simple Ingredients, Big Flavor
Everything about this recipe uses everyday ingredients that become extraordinary together.
Ingredients
For the Pork
- Pork shoulder (also called Boston butt)
- Salt & pepper
- Onion
For the Mojo Marinade
- Sour orange juice (or orange + lime combo)
- Garlic
- Olive oil
- Cumin
- Oregano
- Salt
- Pepper
Ingredients (List Format for Recipe Section)
- 4–5 lb pork shoulder (bone-in or boneless)
- 1 large onion, sliced
Mojo Marinade:
- 1 cup sour orange juice (or ¾ cup orange juice + ¼ cup lime juice)
- 8 cloves garlic, minced
- ¼ cup olive oil
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 tsp kosher salt
- ½ tsp black pepper
Optional Garnishes:
- Fresh cilantro
- Lime wedges
Instructions
- Combine the mojo marinade ingredients in a bowl: citrus juice, garlic, olive oil, cumin, oregano, salt, and pepper.
- Place the pork shoulder in a large bowl or bag. Pour marinade over the pork, add sliced onions, and coat thoroughly.
- Marinate for at least 4 hours, ideally overnight for maximum flavor.
- Preheat oven to 300°F (150°C).
- Transfer pork and marinade to a roasting pan. Cover tightly with foil.
- Roast for 3 ½ to 4 hours until fork-tender.
- Remove foil and roast another 30–45 minutes to brown and caramelize the exterior.
- Let rest 10 minutes before slicing or shredding.
- Spoon pan juices over the pork and serve with rice, beans, plantains, or Cuban bread.
Roasted Cuban Mojo Pork (Lechon Asado)
Tender, citrusy, garlic-packed Roasted Cuban Mojo Pork slow-cooked until melt-in-your-mouth soft with caramelized edges.
Ingredients
Equipment
Method
- In a bowl, mix sour orange juice, garlic, olive oil, cumin, oregano, salt, and pepper.
- Place pork shoulder in a bowl or bag and pour marinade over it. Add sliced onions. Marinate at least 4 hours or overnight.
- Preheat oven to 300°F (150°C).
- Transfer pork and marinade to a roasting pan. Cover tightly with foil.
- Roast for 3 1/2 to 4 hours until very tender.
- Remove foil and roast an additional 30–45 minutes to caramelize the exterior.
- Let pork rest for 10 minutes before slicing or shredding.
- Serve with pan juices, cilantro, and lime wedges.
Notes
Marinate overnight for best flavor. Save pan juices to serve over rice or beans.
Tips for the Best Roasted Cuban Mojo Pork
1. Marinate Overnight
The longer the pork sits in the citrus-garlic marinade, the deeper the flavor.
2. Use Pork Shoulder
It has the right amount of fat to stay juicy during the long roast.
3. Cook Low and Slow
This ensures the pork becomes tender enough to shred easily.
4. Don’t Skip the Final Uncovered Roast
This step creates the crispy, caramelized exterior that Lechon Asado is famous for.
5. Save the Pan Juices
These are liquid gold — spoon them over rice, beans, or the pork itself.
Flavor Variations
Spicy Mojo Pork
Add fresh jalapeño or a dash of crushed red pepper.
Mojo Verde Version
Add cilantro and parsley to make a green mojo.
Grill-Finish Variation
After roasting, finish the pork on a grill for smoky flavor.
How to Serve Cuban Mojo Pork
Classic Cuban sides include:
- White rice
- Black beans
- Fried plantains (tostones or maduros)
- Yuca con mojo
- Cuban bread
- Simple salad with lime dressing
This dish also works beautifully in:
- Tacos
- Sandwiches
- Grain bowls
- Lettuce wraps
- Quesadillas
- Breakfast hash
Leftovers might be even better than the first day.
Make-Ahead, Storage & Freezing
Make-Ahead
Marinate the pork up to 24 hours in advance.
Storage
- Refrigerate up to 4 days.
- Store with pan juices to keep it extra moist.
Freezing
Freeze cooked pork (with juices!) for up to 3 months.
Reheating
Warm in a covered dish with some sauce until heated through.
Why You’ll Make This Again and Again
Roasted Cuban Mojo Pork is bold, comforting, and full of personality. It’s easy, impressive, and feeds a crowd with minimal effort. Whether you’re hosting a Cuban-inspired dinner, preparing a holiday meal, or just craving something savory and citrusy, this recipe never disappoints.
With a marinade so flavorful and meat so juicy it falls apart, Lechon Asado earns its place as one of the world’s most beloved roasted pork dishes.