Roasted Cuban Mojo Pork (Lechon Asado) – Tender, Citrus-Garlic, and Melt-in-Your-Mouth Delicious

If you’ve ever had the pleasure of tasting authentic Cuban lechon asado, you know the experience stays with you forever. This dish is a celebration of bold citrus, fragrant garlic, herbs, and slow-roasted tenderness. It’s juicy, tangy, savory, and deeply satisfying—the kind of meal that fills the kitchen with irresistible aromas hours before it’s even ready. And while traditional lechon is often cooked whole over an open fire, this home-friendly roasted Cuban mojo pork version delivers all the soul and flavor of the classic dish with simple everyday techniques.

At the heart of lechon asado is mojo criollo, a vibrant Cuban marinade made from sour orange (or a blend of orange and lime), garlic, oregano, cumin, olive oil, and salt. This marinade works its way deep into the pork, infusing citrus brightness and savory depth into every single bite. When roasted low and slow, the meat becomes unbelievably tender—fall-apart and spoon-soft—while the edges caramelize beautifully.

The result? A stunning centerpiece that works for Sunday dinners, holidays, family gatherings, or meal prep. It’s traditional, comforting, and unforgettable. Serve it with rice and black beans, maduros, yuca con mojo, crusty Cuban bread, or pile it onto sandwiches like a Cuban medianoche.

This dish is rich with history, but also wonderfully accessible for the modern home cook. Here’s how to make lechon asado that tastes like you just stepped into a Cuban kitchen.

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Ingredients:

Mojo Marinade

• 1 cup sour orange juice (or 1/2 cup orange juice + 1/2 cup lime juice)
• 10–12 garlic cloves, smashed
• 1 small onion, sliced
• 2 teaspoons dried oregano
• 2 teaspoons cumin
• 1 teaspoon black pepper
• 1 tablespoon salt
• 1/4 cup olive oil

Pork

• 4–5 lb pork shoulder (bone-in or boneless)
• 1 teaspoon salt (for rubbing)
• 1 teaspoon black pepper
• 1 onion, sliced
• Fresh cilantro or parsley for garnish

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Instructions:

1. Make the Mojo Marinade:
   Combine sour orange (or orange-lime blend), garlic, sliced onion, oregano, cumin, pepper, salt, and olive oil. Mix well.
2. Prepare the Pork:
   Pat pork dry. Rub with salt and pepper. Use a knife to make small slits throughout the meat.
3. Marinate:
   Place pork in a large dish or bag. Pour mojo over top, ensuring marinade gets into the slits. Add sliced onions.
   Cover and marinate at least 4 hours, preferably overnight.
4. Preheat Oven:
   Heat oven to 300°F (150°C).
5. Roast:
   Place pork in roasting pan with marinade and onions. Cover tightly with foil. Roast 3–4 hours until fork-tender.
6. Caramelize:
   Increase heat to 375°F (190°C). Remove foil and roast another 25–35 minutes until browned and caramelized.
7. Shred & Serve:
   Let rest 10 minutes. Shred pork with forks, toss with pan juices, and garnish with cilantro and lime.

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Tips & Tricks

• Sour oranges give the most authentic flavor—look for “naranja agria” or the Goya bottled version.
• Overnight marinating is key for deep flavor.
• Don’t skip the slits: They allow the marinade to penetrate deeply.
• Slow roasting keeps the pork juicy and tender.
• For crispier edges: Broil for the last 3–4 minutes.
• Save the pan juices! They are liquid gold—pour over rice or mix into shredded pork.

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Variations

• Pressure Cooker Mojo Pork: Cook 75–90 minutes on high pressure.
• Crispy Carnitas Style: Shred pork, then broil on a sheet pan until edges crisp.
• Mojo Grilled Pork: Grill marinated pork for smoky depth.
• Spicy Mojo: Add jalapeño or chili flakes.
• Herb-Rich Version: Add fresh oregano or bay leaves.

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Serving Suggestions

• White rice + Cuban black beans
• Fried sweet plantains (maduros)
• Yuca con mojo
• Cuban bread or dinner rolls
• Mashed potatoes or sweet potatoes
• Fresh avocado slices or salad
• Make Cuban sandwiches or bowls with leftovers

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Storage Information

• Fridge: 4–5 days, airtight.
• Freezer: Up to 3 months.
• Reheat: Warm gently in a covered pan with a splash of pan juices to keep moist.

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FAQ

Is sour orange essential?
It’s authentic, but a mix of orange and lime is an excellent substitute.

Can I use pork loin instead of shoulder?
Yes, but it won’t be as juicy—adjust cook time to avoid drying.

Can I prep it in advance?
Absolutely—marinate overnight and roast the next day.

Can I make it spicier?
Add fresh chili, jalapeño, or hot sauce.

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History / Fun Facts

Lechon asado is one of Cuba’s most beloved dishes, traditionally prepared for Christmas, New Year’s, and large celebrations. Historically, entire pigs were seasoned with mojo and roasted outdoors over coals. The marinade—mojo criollo—is a fusion of Mediterranean influences (garlic, oregano, citrus) and Caribbean ingredients like sour orange. It reflects Cuba’s cultural blend and remains a cornerstone of Cuban cuisine.

This home-friendly version captures the same spirit: bold citrus, deep garlic aroma, and tender pork that practically melts with every bite.