This Roasted Cuban Mojo Pork Is Juicy, Crispy, and Bursting with Flavor
Hey friend! If you’ve never had Lechón Asado (Cuban Mojo Pork), let me tell you—you’re in for something truly special. This dish is all about tender, slow-roasted pork marinated in a zesty blend of citrus, garlic, and herbs. It roasts to golden perfection with crispy edges and juicy, melt-in-your-mouth meat. Whether you’re making it for a family gathering, holiday feast, or the best-ever leftovers, this Cuban classic never disappoints.
Why I Love Mojo Pork (Lechón Asado)
This dish is big on flavor without being complicated. The marinade—called “mojo”—is bright, bold, and full of citrusy punch from orange and lime juice, plus plenty of garlic, oregano, and cumin. It soaks into the pork overnight, and then the oven takes care of the rest. What you get is a show-stopping roast with juicy layers and that crispy, caramelized crust we all dream about. Trust me, your kitchen will smell *amazing.*
Make It Your Way
- Use pork shoulder or butt: These cuts are perfect for long, slow roasting and shredding easily.
- No sour orange juice? Use a mix of fresh orange and lime juice to mimic the traditional flavor.
- Make it in a slow cooker: You can use the same marinade and finish under the broiler for crispy edges.
Roasted Cuban Mojo Pork (Lechón Asado) Recipe
Ingredients
- 4–5 lbs pork shoulder or pork butt, skin scored (bone-in or boneless)
- 1/2 cup fresh orange juice
- 1/4 cup fresh lime juice
- 8–10 garlic cloves, minced
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1/4 cup olive oil
- Optional: sliced onions for roasting underneath the pork
Instructions
- Make the marinade: In a bowl or blender, combine orange juice, lime juice, garlic, oregano, cumin, salt, pepper, and olive oil until well mixed.
- Marinate the pork: Place the pork in a large zip-top bag or covered dish. Pour the marinade over it and rub it all over the meat. Refrigerate for at least 8 hours, preferably overnight.
- Roast: Preheat oven to 300°F (150°C). Place the pork in a roasting pan or Dutch oven. If you like, scatter sliced onions underneath for extra flavor. Cover tightly with foil or a lid and roast for 3–4 hours, or until fork-tender.
- Crisp it up: Remove the foil, increase oven temperature to 425°F (220°C), and roast for another 20–30 minutes, basting with pan juices occasionally, until the top is golden and crispy.
- Rest and shred: Let the pork rest for 10–15 minutes before slicing or shredding. Serve with rice, black beans, plantains—or piled into Cuban sandwiches!
Tips for the Perfect Lechón Asado
- Marinate overnight: The longer it sits, the deeper the flavor—don’t skip this step if you can help it!
- Finish uncovered: That last blast of high heat gives the pork its irresistible crispy crust.
- Use the juices: Don’t waste those pan drippings—they’re amazing spooned over rice or used to moisten leftovers.
Let’s Bring Some Cuban Flavor to the Table
Did this Mojo Pork steal the show at your dinner table? I’d love to hear how it turned out—tag me on Pinterest or leave a comment with your favorite sides or sandwich combos! Whether you’re feeding a party or just meal-prepping something amazing, this recipe is bold, comforting, and 100% delicious.
