Roasted Cuban Mojo Pork (Lechon Asado)

Roasted Cuban Mojo Pork, or Lechon Asado, is a bold, vibrant, and flavor-packed dish that stands at the heart of Cuban cuisine. Known for its juicy interior and crispy exterior, this dish is traditionally enjoyed at celebrations and holidays—but its irresistible taste makes it a worthy centerpiece anytime. At the soul of this recipe is mojo marinade, a citrusy garlic sauce that infuses the pork with mouthwatering flavor.

Originating in Cuba, Lechon Asado holds deep cultural and culinary significance. It’s more than a recipe—it’s a ritual. The magic lies in the perfect marinade and slow roasting, a method that transforms humble pork shoulder into an unforgettable experience. If you’re curious about the roots of Cuban culinary tradition, this deep dive by Smithsonian Magazine offers cultural insight worth savoring.

Not only does this dish carry a taste of heritage, but it also entered modern pop culture thanks to the film Chef, where it stole the spotlight in Cuban sandwiches. NPR explores how the movie helped make Mojo Pork and Cubanos famous, adding a modern twist to this traditional favorite.

What Is Mojo?

The term mojo comes from the Spanish verb mojar, meaning “to wet” or “to soak.” That’s exactly what you do with the pork—soak it in a tangy, herbaceous citrus marinade that tenderizes and flavors it from the inside out. Traditional Cuban mojo uses sour oranges, but a blend of orange and lime juice works beautifully as a substitute.

Key components of mojo marinade:

• Fresh orange juice and zest
• Fresh lime juice
• Olive oil
• Garlic
• Oregano
• Cumin
• Mint and cilantro

Ingredients Breakdown

To create authentic Roasted Cuban Mojo Pork, you’ll need:

• Pork shoulder (also labeled as Boston butt or pork butt)
• Fresh orange zest and juice
• Fresh lime juice
• Extra virgin olive oil
• Cilantro and mint, finely chopped
• Garlic, minced or crushed
• Oregano and ground cumin
• Kosher salt and pepper

This cut of meat, when slow-roasted, becomes incredibly tender and juicy while forming that beloved crispy outer crust.

Step-by-Step: How to Make Cuban Mojo Pork

1. Make the Mojo Marinade

• Mix orange juice, lime juice, olive oil, garlic, oregano, cumin, cilantro, and mint in a bowl or food processor.
• Blend until smooth or finely chopped.

2. Marinate the Pork

• Place pork shoulder in a large zip-top bag or bowl.
• Pour the marinade over the pork and seal.
• Refrigerate and let it marinate for at least 8 hours—overnight is best.

3. Roast the Pork

• Preheat oven to 425°F (218°C).
• Place pork on a wire rack in a roasting pan.
• Roast for 30 minutes to get a golden crust.
• Reduce temperature to 375°F (190°C) and continue roasting for 90 more minutes or until internal temperature reaches 160°F (71°C).

4. Let It Rest

• Remove from oven, cover with foil, and let rest for 20 minutes.
• Slice against the grain for ultimate tenderness.

Tips for Perfect Mojo Pork

• Use bone-in pork shoulder if possible—it delivers richer flavor.
• Marinate overnight for maximum flavor absorption.
• Use a meat thermometer to avoid overcooking.
• Rest the meat after roasting so juices redistribute.
• Slice against the grain for tender bites.

For more technical detail on cooking pork shoulder perfectly, check out this in-depth guide from Serious Eats.

How to Serve Lechon Asado

Mojo Pork is wonderfully versatile. Here are some favorite serving ideas:

• In Cubano sandwiches with ham, Swiss cheese, mustard, and pickles
• With white rice and black beans
• In tacos, rice bowls, or sliders
• As a protein-rich topping for Cuban-style salads

Storing & Reheating Tips

• Refrigerate leftovers for up to 4 days.
• Freeze for up to 3 months.
• Reheat in a 375°F oven, wrapped in foil, for 10–20 minutes.
• For quick reheats, use the microwave in 30-second intervals.

Nutritional Highlights (per serving)

• Calories: ~600
• Protein: 60g
• Fat: 35g (mostly healthy fats from olive oil)
• Carbs: Low

This is a hearty, protein-rich dish that pairs well with both indulgent and healthy sides.

FAQs About Cuban Mojo Pork

What does Mojo Pork taste like?

It has a bright citrus flavor balanced by earthy cumin, zesty garlic, and fresh herbs. The exterior is crispy while the interior stays juicy.

Where did Mojo Pork originate?

It comes from Cuba, inspired by the Canary Islands’ citrus-based sauces.

What cut of meat should I use?

Pork shoulder is ideal—it’s well-marbled and perfect for roasting.

Can Mojo Pork be made in a slow cooker?

Absolutely. After marinating, cook on low for 8 hours or high for 4–5 hours, then shred and broil for crisp edges.

Is Mojo sauce spicy?

Traditional mojo is not spicy, but you can add chili flakes or jalapeños for heat.

Cuban Mojo Pork in Pop Culture

In Jon Favreau’s movie Chef, Mojo Pork plays a starring role in the now-iconic Cuban sandwich. The recipe used in the film comes from Cuban-American chef Roy Choi, and it sparked a worldwide craving for this humble yet extraordinary dish.

Expert Tips from Cuban Home Cooks

• Use sour orange juice if you can find it.
• Crush the garlic using a mortar and pestle for deeper flavor.
• Roast over charcoal for an added smoky kick.
• Pair with yucca, tostones, or plantains for a complete Cuban meal.

Recipe Card Summary

Ingredients:

• Pork shoulder, citrus juices, olive oil, garlic, mint, cilantro, cumin, oregano, salt, pepper

Instructions:

1. Marinate pork overnight.
2. Roast at 425°F for 30 min, then at 375°F for 90 min.
3. Let rest 20 min before slicing.

Final Thoughts

Whether you’re making it for a Sunday dinner or a festive gathering, Roasted Cuban Mojo Pork will transport your tastebuds straight to Havana. With its zesty citrus notes, garlicky goodness, and meltingly tender texture, it’s a showstopper dish worth mastering. Serve it your way and don’t forget the Cuban sides!

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