The aroma of citrus, garlic, and slow-roasting pork is pure nostalgia. This classic Cuban Mojo Pork (Lechón Asado) is inspired by traditional family gatherings—where tender, juicy pork is the centerpiece, surrounded by rice, beans, and vibrant sides.
Marinated in a bold, garlicky citrus mojo and roasted low and slow, this dish delivers incredible flavor with every bite—crispy edges, juicy interior, and that unmistakable Cuban taste.
Why You’ll Love This Recipe
- Authentic Cuban flavor with citrus, garlic, and herbs
- Perfect for family meals & gatherings
- Tender, fall-apart texture with crispy golden edges
- Simple ingredients, big flavor
- Make-ahead friendly for easy entertaining
Ingredients
For the Pork
- 4 lbs pork shoulder (or pork butt)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt (adjust to taste)
- 1 tablespoon fresh oregano
Mojo Marinade
- Juice of 5–6 sour oranges (or 4 oranges + 3 limes)
- 8–9 garlic cloves, smashed
- 1/3 cup oil (olive or avocado)
- 1/3 teaspoon fresh oregano
- 1/8 teaspoon salt
- 1/3 cup chopped white onion
- 1/2 cup cilantro (optional)
- 1 serrano or jalapeño (optional, for heat)
Instructions
1. Prepare the Mojo Marinade
Blend or whisk together citrus juice, garlic, oil, oregano, onion, salt, and optional cilantro and chili.
Set aside 2/3 for marinating and reserve the rest for serving.
2. Marinate the Pork
- Remove the rind if needed
- Rub pork with cumin, coriander, and salt
- Place in a dish and pour over the mojo marinade
- Cover and refrigerate for at least 2 hours (preferably overnight)
Before cooking, let the pork sit at room temperature for 30 minutes.
3. Roast the Pork
Option 1: Dutch Oven (Best Method)
- Preheat oven to 295°F (145°C)
- Cover and roast for 3–4 hours
- Remove lid, increase heat to 350°F (175°C)
- Roast another 1–2 hours, basting occasionally
Option 2: Baking Pan
- Cover with foil and roast at 350°F (175°C) for 3–4 hours
- Remove foil, increase heat to 375°F (190°C)
- Continue roasting until tender
4. Check Doneness
- Internal temp: 170°F (sliceable)
- Internal temp: 180–185°F (pull-apart tender)
Fork test: if it shreds easily, it’s ready!
5. Finish & Serve
- Remove excess fat from drippings
- Mix drippings with reserved mojo sauce
- Pour over shredded pork for extra flavor
Optional: Broil for 10–15 minutes for crispy edges.
Tips for Perfect Lechón Asado
- Marinate overnight for maximum flavor
- Cook low and slow for juicy, tender meat
- Avoid opening the oven too often to keep heat consistent
- Use a Dutch oven for best moisture retention
- Add fresh mojo at the end for a bright, garlicky finish
What to Serve With Mojo Pork
This dish shines with classic Cuban sides:
- White rice
- Black beans
- Fried plantains (maduros)
- Boiled yuca with mojo
- Fresh salad or avocado slices
Storage
- Refrigerate leftovers up to 4 days
- Freeze for up to 3 months
- Reheat with extra mojo or drippings for best flavor
Final Thoughts
This Cuban Mojo Pork is more than just a recipe—it’s a celebration of tradition, family, and bold flavors. From the citrusy marinade to the melt-in-your-mouth texture, every bite brings warmth and comfort.
Whether you’re hosting a gathering or cooking a special meal at home, this dish never disappoints.