Save Pin
This juicy lechon asado is the ultimate Cuban roast pork for holidays or any time you crave bold flavor and melt-in-your-mouth meat. With a zesty citrus mojo marinade and a crispy caramelized crust, every slice will transport you straight to Havana. I love how the marinade comes together in just minutes with fresh citrus and garlic. After a long marinate and gentle roasting, the result is fork-tender pork that brims with classic Cuban aroma and tang.
When I first made this lechon for a family party, the scent filled the whole house and everyone kept sneaking bites before it hit the table. Now it is our must-have for every celebration.
Ingredients
- Pork Shoulder Roast: bone-in gives a juicy result look for one with a thick layer of creamy fat
- Garlic: nothing matches fresh cloves for punch mince it yourself for the best flavor
- Onion: white or yellow varieties work choose a firm onion with no bruises
- Olive Oil: adds fruity richness opt for extra virgin if possible
- Oregano: gives authentic herbal depth dried or fresh
- Salt and Pepper: essential for seasoning use kosher salt and freshly cracked pepper
- Orange Juice: freshly squeezed gives brightness if you can find sour oranges use them for a real Cuban taste
- Limes: add bright acidity use fully ripe limes that give a little when gently squeezed
- Lemon: brings balance and complexity do not replace all lemon with lime or it can turn out too sour
When picking citrus look for fruit that feels heavy for its size and gives off a fragrant aroma to guarantee juiciness.
Step-by-Step Instructions
- Make the Garlic Paste:
- Process garlic and onion in a food processor until it becomes a thick, grainy paste similar to cooked rice. Scrape down the sides and pulse again to ensure an even texture.
- Cook the Aromatics:
- Warm olive oil in a medium pan over medium-high heat. Add the onion and garlic paste and stir constantly for two minutes to unlock their fragrance.
- Add Citrus and Seasoning:
- Sprinkle oregano, salt, and pepper into the pan and stir to combine. Remove from the heat and whisk in the fresh orange juice, lime juice, and lemon juice until fully blended into a vibrant mojo.
- Prepare the Pork Shoulder:
- Place the pork shoulder fat side up in a sturdy baking dish. Use a sharp knife to gently loosen most of the fat cap from the meat but keep the final third attached so the crust will form during roasting. Make ten deep incisions into the meat then slip a garlic clove into each pocket.
- Apply the Marinade:
- Pour most of the mojo marinade over the pork pushing some into the garlic-stuffed holes for extra flavor. Reserve one cup of marinade to serve on the side. Cover the dish tightly with foil.
- Marinate the Pork:
- Transfer the pork to the fridge and marinate for at least four hours or overnight to infuse the lemon-lime-orange flavors right into the meat.
- Roast at High Heat:
- Preheat the oven to 450 degrees Fahrenheit. Remove foil and cook the pork uncovered for twenty minutes to develop color and start the caramelized crust.
- Slow Roast for Tenderness:
- Lower oven temperature to 225 degrees Fahrenheit and roast for twenty-five minutes per pound until an instant-read thermometer shows an internal temperature of 145 degrees Fahrenheit. After two hours, loosely re-cover with foil to prevent over-browning.
- Rest and Serve:
- Let the pork rest under foil for twenty minutes off heat. This allows juices to redistribute and keeps the meat moist. Slice or shred as desired and pour cooking juices or reserved mojo on top.
Save Pin
The fresh garlic always reminds me of helping my grandfather peel cloves during Sunday dinners. It fills the kitchen with that unmistakable homey aroma and makes the whole house smell like a celebration.
Storing Your Lechon Asado
Once fully cooled, transfer any leftovers into an airtight container. Store in the fridge for up to four days. To reheat, sprinkle on a little water and microwave for thirty-second bursts or rewarm gently in a covered pan until heated through. This helps keep the pork moist and prevents it from drying out.
Ingredient Swaps
If you cannot find a bone-in pork shoulder, a boneless version works fine but buy a piece with a good fat cap. Bottled Naranja Agria or equal parts orange and lime juice plus a splash of vinegar makes a good substitute for sour orange juice. If needed, use jarred minced garlic but fresh is always best for flavor.
What to Serve with Lechon Asado
Traditional choices are white rice and black beans or arroz con gandules. Fried plantains make a sweet and salty contrast. I also love pairing leftovers with soft rolls for juicy Cuban sandwiches. Crisp vinegar-laced pickled onions are a great topping.
A Little History
Lechon asado has deep roots in Cuban celebrations and holidays often featuring a whole pig roasted in a pit for hours. Banana leaves are sometimes used to add smoky sweetness. My modified oven method brings these flavors home for any cook without needing a backyard fire.
Save Pin
Commonly Asked Questions
- → What cut of pork is best for Cuban mojo pork?
Pork shoulder, preferably bone-in with a generous fat cap, yields the most tender and flavorful results.
- → How long should the pork marinate in mojo sauce?
For best flavor, marinate the pork for at least 4 hours, but overnight is ideal to let the citrus and garlic fully penetrate.
- → What is mojo sauce made of?
Mojo sauce combines garlic, onion, olive oil, fresh orange, lime, and lemon juices, plus herbs like oregano, salt, and pepper.
- → Can sour oranges be replaced in the marinade?
If sour oranges aren’t available, use a mix of fresh orange and lime juices for similar bright citrus notes in the marinade.
- → How do you serve Cuban mojo pork?
Serve sliced or shredded with cooking juices and sides like rice, black beans, yuca, or fried plantains for a complete meal.
- → How should leftovers be stored and reheated?
Store cooled pork in an airtight container in the fridge for up to 4 days. Gently reheat with a splash of water to keep it moist.