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Roasted Cuban Mojo Pork (Lechón Asado)

Juicy, citrusy, garlic-loaded Cuban Mojo Pork roasted until tender with crispy caramelized edges.
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Prep Time 15 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Caribbean, Cuban
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Pork
  • 4-5 lb pork shoulder bone-in or boneless
  • 1.5 tsp salt
  • 1 tsp black pepper
Mojo Marinade
  • 1 cup sour orange juice or orange + lime juice mix
  • 10-12 cloves garlic smashed
  • 1 tbsp oregano
  • 2 tsp cumin
  • 0.5 cup olive oil
  • 1 small onion sliced
  • 2 bay leaves

Equipment

  • Roasting pan
  • Mixing bowls
  • Foil
  • Knife

Method
 

  1. Combine citrus juice, garlic, oregano, cumin, olive oil, and bay leaves to make the mojo marinade.
  2. Score the pork shoulder and season with salt and pepper. Marinate in the mojo at least 6 hours or overnight.
  3. Preheat oven to 300°F (150°C). Place pork in a roasting pan with marinade and onions. Cover tightly with foil.
  4. Roast for 3.5–4.5 hours until tender.
  5. Increase oven temperature to 425°F (220°C). Uncover and roast 20–30 minutes to caramelize the exterior.
  6. Rest 15 minutes, then shred or slice and serve with pan juices.

Notes

For extra authenticity, use sour oranges if available. Great leftover in Cuban sandwiches.