Cuban Mojo Pork (Lechon Asado) is a citrusy, garlicky, fall-apart roasted pork shoulder infused with a vibrant Cuban mojo marinade. This slow-roasted dish features tender, flavorful meat soaked in a blend of sour oranges, garlic, herbs, and spices. Perfect for gatherings, family dinners, or creating iconic Cuban sandwiches, this classic recipe is rich in tradition and irresistible in taste.

Full Recipe:

Ingredients

For the Pork:

• 4 lbs pork shoulder or pork butt

• 1 tbsp cumin powder

• 1 tsp coriander powder

• 1 tsp salt (to taste)

• 1 tsp fresh oregano leaves

• 2 cups Cuban mojo marinade

For the Mojo Marinade:

• Juice of 5–6 sour oranges (or juice of 4 oranges + 3 limes)

• 8–9 garlic cloves, smashed

• ⅓ cup avocado oil

• ⅓ tsp fresh oregano

• ⅛ tsp salt

• ⅓ cup white onion (optional)

• ½ cup cilantro (optional)

• 1 serrano chile or jalapeño, stem removed and split (optional)

Directions

1. Prepare Marinade: Blend all mojo ingredients in a food processor. Reserve ½ cup for later.

2. Marinate Pork: Remove rind from pork. Place in a ceramic dish and coat with 1½ cups of mojo marinade, cumin, coriander, and oregano. Marinate at least 1–2 hours, ideally overnight in the fridge.

3. Bring to Room Temperature: Let pork sit at room temperature for 30 minutes before roasting.

4. Roasting (Dutch Oven Method):

   • Preheat oven to 295°F.

   • Place pork in Dutch oven, cover, and roast for 3–4 hours.

   • Remove lid, increase oven to 350°F, and roast uncovered for 1–2 more hours.

   • Baste every 1½ hours with drippings.

5. Alternate Roasting (Foil Method):

   • Roast at 350°F in a foil-covered pan for 3–4 hours, then uncover and roast at 375°F until golden and pull-apart tender.

6. Final Temp & Finish: Internal temp should reach 180°F for pull-apart texture. Broil for 10–15 mins for a golden crust, if desired.

7. Drizzle with Mojo: Remove excess fat from pan drippings. Combine remaining mojo with drippings and pour over shredded pork before serving.

Nutrients (per serving, based on 6 servings)

• Calories: ~680

• Protein: ~48g

• Fat: ~52g

• Carbohydrates: ~9g

• Sodium: ~483mg

The Essence of Mojo Criollo Marinade

At the heart of Lechon Asado is the famous mojo marinade, a signature Cuban concoction that brings acidity, pungency, and aroma to the pork. Traditionally made with sour oranges, garlic, and olive oil, mojo adds a burst of tangy flavor that penetrates deep into the meat during marination. Since sour oranges can be hard to find outside of the Caribbean, a mix of fresh orange and lime juice offers a close and delicious alternative.

Garlic is another cornerstone of this marinade, providing depth and warmth, while oregano and cumin round out the flavor with herbal and earthy notes. Optional ingredients like white onion, cilantro, and jalapeño can add extra complexity, but the beauty of mojo lies in its adaptability. It’s robust, aromatic, and uniquely Cuban.

A Roasting Method That Delivers Tender Results

Cuban Mojo Pork benefits from low and slow cooking, which allows the connective tissue in the pork shoulder to break down into tender, flavorful strands. Whether you use a Dutch oven or a roasting pan with foil, patience is key. After several hours in the oven, the pork emerges infused with flavor, fall-apart tender, and ready to shred.

Using the Dutch oven method ensures moisture retention, with the heavy lid locking in juices. Basting periodically helps the pork soak in its own flavorful drippings. For those who prefer a crispier crust, finishing the roast uncovered or under the broiler adds a golden, caramelized exterior that contrasts beautifully with the juicy interior.

A Versatile Centerpiece for Any Meal

One of the best things about Cuban Mojo Pork is its versatility. It can be the centerpiece of a traditional Cuban plate—served alongside white rice, black beans, and fried plantains—or it can be used as the star protein in Cuban sandwiches (pressed with ham, Swiss cheese, pickles, and mustard). You can also repurpose leftovers into tacos, wraps, grain bowls, or even breakfast hash.

Because the flavor profile is so dynamic—bright citrus, mellow garlic, earthy cumin—it complements a wide range of sides, from starchy roots like yuca to refreshing slaws and salsas.

Make-Ahead Friendly and Ideal for Meal Prep

This recipe is perfect for entertaining or feeding a crowd, as the bulk of the preparation is done ahead of time. Marinating the pork overnight allows the flavors to fully penetrate the meat, and the long roasting time requires minimal active work.

Leftovers store well in the refrigerator for up to 4 days and can also be frozen in portioned containers for future meals. Reheat gently in a skillet with a splash of leftover mojo or pan juices to maintain moisture and flavor.

You can also use the leftover mojo and drippings to create a quick pan sauce, drizzle over rice, or toss with roasted vegetables for a complete meal.

Rich in Flavor, Surprisingly Simple to Prepare

Despite its deep, layered flavor, Cuban Mojo Pork doesn’t require any complicated techniques or rare ingredients. A few pantry spices, fresh citrus, and garlic come together to create a marinade that transforms a humble cut of pork into something extraordinary.

The long roasting process is forgiving—even novice cooks can achieve restaurant-quality results. And because pork shoulder is a relatively inexpensive and widely available cut, this recipe offers incredible value for its taste and yield.

Nutritional Benefits and Hearty Satisfaction

With approximately 680 calories per serving and 48 grams of protein, this dish is both hearty and filling. The healthy fats from avocado oil and the lean protein content make it a satisfying main course that aligns well with low-carb or keto diets.

The use of citrus also adds a refreshing lightness, cutting through the richness of the pork and making the dish feel balanced rather than heavy. For a lighter meal, serve it with a fresh salad or steamed vegetables instead of traditional sides like rice or bread.

Tips for Success

• Marinate overnight: This ensures maximum flavor penetration.

• Let the pork rest before carving: Allowing the meat to rest for 10–15 minutes after roasting helps retain juices.

• Use a meat thermometer: For shreddable texture, cook until the internal temperature reaches at least 180°F.

• Reserve some marinade: Always save a portion of the mojo marinade to drizzle over the finished pork—it revives the flavor and adds moisture.

Delicious Variations and Additions

While the classic version is perfect as-is, you can customize it to suit your taste:

• Add smoked paprika for a smoky depth.

• Mix in a splash of pineapple juice for a tropical twist.

• Replace avocado oil with olive oil for a more traditional fat source.

• Add bay leaves or cloves for aromatic complexity.

Want to make it spicier? Use serrano chiles or even habaneros in the mojo for extra heat.

Why This Recipe Stands the Test of Time

Cuban Mojo Pork is a dish with deep roots and wide appeal. Its enduring popularity lies in its vibrant flavor, ease of preparation, and ability to feed and please a crowd. Every bite tells a story—of family traditions, celebratory meals, and the bold simplicity of Cuban cuisine.

Whether served as part of a traditional Cuban spread or reinvented in modern ways, Mojo Pork continues to earn its place on tables around the world.

Conclusion

Cuban Mojo Pork (Lechon Asado) is a testament to the magic of slow roasting and the power of bold, citrusy flavors. With its fall-apart tenderness, crisp golden edges, and zesty garlic-lime marinade, it’s a dish that’s as festive as it is comforting. Whether you’re introducing someone to Cuban cuisine or revisiting a family favorite, this recipe offers guaranteed satisfaction and delicious leftovers. Keep this dish in your rotation—it’s timeless, crowd-pleasing, and absolutely unforgettable.