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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.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main
Cuisine: Caribbean, Cuban
Calories: 390

Ingredients
  

Pork
  • 4-5 lb pork shoulder bone-in or boneless
  • 1 large onion sliced
Mojo Marinade
  • 1 cup sour orange juice or orange + lime combo
  • 8 cloves garlic minced
  • 0.25 cup olive oil
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
Garnish
  • fresh cilantro chopped
  • lime wedges for serving

Equipment

  • Roasting pan
  • Mixing bowl
  • Knife
  • Aluminum foil

Method
 

  1. In a bowl, mix sour orange juice, garlic, olive oil, cumin, oregano, salt, and pepper.
  2. Place pork shoulder in a bowl or bag and pour marinade over it. Add sliced onions. Marinate at least 4 hours or overnight.
  3. Preheat oven to 300°F (150°C).
  4. Transfer pork and marinade to a roasting pan. Cover tightly with foil.
  5. Roast for 3 1/2 to 4 hours until very tender.
  6. Remove foil and roast an additional 30–45 minutes to caramelize the exterior.
  7. Let pork rest for 10 minutes before slicing or shredding.
  8. Serve with pan juices, cilantro, and lime wedges.

Notes

Marinate overnight for best flavor. Save pan juices to serve over rice or beans.