Authentic Cuban-Style Mojo Roast Pork (Lechón Asado)
There’s something truly magical about the aroma of a Cuban Mojo Pork roasting in the oven. It’s the ultimate centerpiece for a family gathering, bringing together the bright, zesty punch of citrus with an incredible amount of garlic and earthy spices. This isn't just a roast; it's a celebration of bold Caribbean flavors that have been perfected over generations, resulting in meat so tender it practically melts away from the bone.
The secret to a show-stopping Mojo Pork lies in the marinade and the patience of a slow roast. By letting the pork shoulder bathe in a mixture of sour orange juice, oregano, and cumin overnight, the flavors penetrate deep into the meat. As it cooks slowly, the fat renders out, basting the pork and creating those coveted crispy bits on the outside while keeping the inside succulent and juicy. Serve it with black beans and white rice for a meal your guests will never forget.
Nutrition (per serving)
Directions
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1
In a mortar and pestle or a blender, crush the garlic cloves with the salt, oregano, cumin, and pepper to form a thick paste.
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2
Whisk the garlic paste with the sour orange juice and olive oil until well combined to create your mojo marinade.
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3
Place the pork shoulder in a large roasting pan or a heavy-duty bag. Score the fat cap in a diamond pattern and pierce the meat several times with a knife.
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4
Pour the marinade over the pork, rubbing it into the scores and slits. Cover and refrigerate for at least 8 hours, preferably overnight.
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5
Preheat your oven to 325°F. Arrange the sliced onions at the bottom of the roasting pan and place the pork on top, fat-side up.
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6
Cover the pan tightly with heavy-duty aluminum foil and roast for 4 hours until the meat is very tender.
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7
Remove the foil and increase the oven temperature to 425°F. Roast for another 20-30 minutes until the exterior is golden and crispy.
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8
Let the pork rest for 20 minutes before shredding it with two forks. Pour the pan juices over the meat before serving.
Ingredients
- Pork shoulder (bone-in):6 lb
- Garlic cloves, peeled:12 pieces
- Sour orange juice (or half orange, half lime juice):1.5 cups
- Dried oregano:2 tbsp
- Ground cumin:1 tbsp
- Kosher salt:2 tbsp
- Black pepper:1 tsp
- Olive oil:1/4 cup
- Yellow onion, sliced:1 piece
Tips & Notes
- If you can't find sour oranges, a mix of two parts orange juice to one part lime juice and one part lemon juice works perfectly.
- Don't skip the resting time! It allows the juices to redistribute, ensuring every bite is moist.
- Save any leftovers for the best Cuban sandwiches you've ever had.
