Roasted Cuban Mojo Pork (Lechón Asado)

If you’re craving a bold, citrusy, garlicky, melt-in-your-mouth pork dish that instantly transports you to the Caribbean, Roasted Cuban Mojo Pork (Lechón Asado) is the recipe you’ve been looking for. This classic Cuban dish is famous around the world for its unbelievably juicy meat, crispy caramelized edges, and vibrant mojo marinade made with fresh citrus, garlic, herbs, and spices.

Lechón Asado is more than just roasted pork in Cuban culture—it’s tradition. It’s served at celebrations, holidays, family gatherings, Nochebuena (Christmas Eve), and every occasion in between. The flavors are bright, savory, comforting, and unforgettable. And even though Cuban pork tastes restaurant-level impressive, it’s surprisingly easy to make at home with simple ingredients and an oven.

This recipe focuses on the authentic flavor profile: a deeply marinated pork shoulder that roasts low and slow until the meat falls apart, then finishes at high heat to achieve gorgeously crispy edges. But the real star here is the mojo—Cuba’s signature marinade that blends sour oranges, garlic, cumin, oregano, olive oil, and fresh herbs. Every bite bursts with citrus brightness, savory warmth, and irresistible aroma.

Whether you’re preparing this for a Sunday dinner, a holiday roast, or a backyard feast with friends, Cuban Mojo Pork promises to be the highlight of the table.

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What Makes Lechón Asado So Special?

1. The Mojo Marinade—Bright, Garlicky, and Aromatic

Mojo (pronounced mo-ho) is the heart of this dish. It’s made with:

• Sour orange juice (or a mix of orange + lime)
• Fresh garlic (lots of it!)
• Cumin
• Oregano
• Salt & pepper
• Olive oil

The marinade both tenderizes and deeply flavors the pork.

2. Slow Roasting = Meltingly Tender Meat

Cuban Mojo Pork uses pork shoulder, a naturally fatty cut that becomes unbelievably tender after slow roasting.

3. Crisp Edges + Juicy Center

The final blast of high heat caramelizes the outside, giving you that irresistible bark-like crust.

4. Incredibly Versatile

Serve it with rice and beans, in Cuban sandwiches, with fried plantains, on tacos, bowls, salads, or sliders.

5. Meal-Prep Dream

The flavors get even better the next day.

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Ingredients

For the Pork

• 4–5 lb pork shoulder (bone-in or boneless)
• 1 ½ tsp salt
• 1 tsp black pepper

For the Mojo Marinade

• 1 cup sour orange juice (or ½ cup orange + ½ cup lime juice)
• 10–12 garlic cloves, smashed
• 1 tbsp oregano
• 2 tsp ground cumin
• ½ cup olive oil
• 1 small onion, sliced
• 2 bay leaves

For Serving (Optional but Recommended)

• Fresh cilantro
• Lime wedges
• Thinly sliced onions sautéed in leftover pan juices

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Instructions

1. Make the mojo marinade

Combine sour orange (or citrus mix), garlic, oregano, cumin, olive oil, bay leaves, salt, and pepper. Stir well.

2. Marinate the pork

Score the pork shoulder to help the marinade absorb. Place pork in a large bowl or bag and pour marinade over it. Add sliced onions.
Marinate at least 6 hours, ideally overnight.

3. Roast low and slow

Preheat oven to 300°F (150°C). Place pork in a roasting pan, pour marinade and onions around it, cover tightly with foil, and roast for 3.5–4.5 hours, depending on size.

4. Crisp the edges

Increase oven temp to 425°F (220°C). Remove foil and roast 20–30 minutes until the outside caramelizes.

5. Rest, shred, and serve

Let the pork rest for 15 minutes. Shred or slice. Spoon pan juices and onions over the top.

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Expert Tips for Perfect Cuban Mojo Pork

Use sour oranges if you can find them

They are the most authentic flavor. If not, mix orange + lime juice.

Marinate overnight

The longer the mojo sits in the meat, the deeper the flavor.

Keep the fat cap

It bastes the meat as it cooks and creates crispy, flavorful edges.

Roast covered first

This locks in moisture and tenderizes the meat.

Save the pan juices

They’re liquid gold. Drizzle on meat, rice, or sandwiches.

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Flavor Variations

Spicy Version:
Add crushed red pepper or a chopped jalapeño to the marinade.

Herb-Heavy Version:
Add fresh oregano and cilantro stems to the marinade.

Grilled Mojo Pork:
Roast it low and slow, then finish on a grill for smoky char.

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How to Serve Lechón Asado

This dish pairs beautifully with:

• White rice
• Black beans
• Fried plantains (tostones or maduros)
• Yuca con mojo
• Cuban bread
• Avocado salad

Make it into:

• Mojo pork bowls
• Cuban sandwiches (pressed ham, pork, cheese, pickles)
• Pork tacos with lime slaw
• Pulled pork sliders

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Leftovers & Storage

Refrigerate: 4 days
Freeze: Up to 2 months

Reheat Tip:

Sprinkle with citrus juice and warm in the oven so it stays moist.

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A Taste of Cuba on Your Table

Roasted Cuban Mojo Pork (Lechón Asado) is more than a recipe—it’s a celebration of culture, flavor, and tradition. The aroma alone is enough to make the whole house feel warm and inviting. Whether you’re cooking for Easter, Christmas, a Sunday feast, or a summer gathering, this dish brings people together and guarantees a memorable meal.