Roasted Cuban Mojo Pork (Lechon Asado) Recipe

I recently made a Cuban Mojo Pork Roast featuring pork shoulder marinated in orange and lime juices with garlic, oregano, and bay leaves. Its bold blend of citrus and herbs creates a lively fusion of flavors that truly captures the spirit of Cuban cuisine and revives my love for pork.

I’m excited to share my take on Roasted Cuban Mojo Pork that has totally changed how i see pork recipes. I start with 3-4 lbs of pork shoulder or pork loin tossed in a zesty marinade of fresh orange juice, lime juice, extra virgin olive oil, and 10 garlic cloves minced to perfection.

A dash of salt, ground black pepper, dried oregano, ground cumin and bay leaves round out the bold flavors, with a pinch of red pepper flakes thrown in when im feeling a bit daring. This recipe carries hints of international pork recipes that remind me of that amazing Filipino Roast Pork style or even a twist on a Puerto Rican Pork Loin recipe i once tried.

Its vibrant mojo flavor totally brings a new depth to traditional Cuban roast pork like lechon asado, and i promise you its a flavor explosion worth experiencing.

Why I Like this Recipe

1. I love how the marinade packs in a burst of citrus and garlic flavors that really make the pork taste amazing.
2. I appreciate that the recipe is pretty simple to follow even if I mess up a few steps here and there.
3. I like that the pork stays juicy and tender after a long, slow roast, and it fills my kitchen with an awesome aroma.

This Cuban roast pork recipe is super fun to make and full of bold flavors. The mojo marinade, which has a mix of fresh orange and lime juice, garlic, and a bunch of herbs, gives the pork a kick of zing that really wakes up your taste buds. I mean, whether you’re using pork shoulder or pork loin, it turns out great every time—even if you forget a step or two. I love how easy it is to prep the meat, let it marinate, and then roast it slowly so that it stays juicy and tender. It’s a cool way to bring a bit of Cuban flavor into your dinner, and it goes well with heaps of different sides. Overall, it’s a tasty, no-fuss recipe that makes dinner feel a bit more special.

Ingredients

• Pork shoulder: Provides protein and rich flavor that make the dish hearty and delish
• Fresh orange juice: Brings natural sweetness with a tang that balances the marinade
• Fresh lime juice: Adds bright sour notes which cut through the pork fat nicely
• Extra virgin olive oil: Healthy fat that keeps meat moist and adds a smooth texture
• Garlic cloves: Packed with bold flavor and nutrients, essential for that classic mojo taste
• Dried oregano: Earthy herb that infuses aromatic, bold notes and is rich in antioxidants
• Ground cumin: Warm, slightly nutty spice adds depth and a distinct Cuban flair
• Bay leaves: Subtly aromatic leaves that help round out the dish rich flavor

Ingredient Quantities

• 3-4 lbs pork shoulder or pork loin
• 1/2 cup fresh orange juice
• 1/4 cup fresh lime juice
• 1/4 cup extra virgin olive oil
• 10 garlic cloves, minced
• 1 tbsp salt
• 1 tsp ground black pepper
• 2 tsp dried oregano
• 1 tsp ground cumin
• 2 bay leaves
• Optional: pinch red pepper flakes

How to Make this

1. In a large bowl, mix together the orange juice, lime juice, olive oil, minced garlic, salt, ground black pepper, dried oregano, ground cumin, and bay leaves. If you want a little kick, add a pinch of red pepper flakes.

2. Place your 3-4 lbs pork shoulder or pork loin in a big resealable bag or a baking dish.

3. Pour the marinade over the pork and make sure every bit of the meat is well coated. Rub it in a bit so the flavors stick.

4. Seal the bag or cover the dish with plastic wrap and pop it in the fridge for at least 3 hours, but overnight is even better for deeper flavor.

5. When you’re ready to roast, preheat your oven to 350°F.

6. Take the pork out of the fridge and let it sit at room temperature for about 20 minutes before cooking.

7. Arrange the pork in your roasting pan and pour any leftover marinade over it.

8. Roast in the preheated oven for about 2 to
2.5 hours. Every 30 minutes, baste the pork with the juices in the pan to keep it moist.

9. Check that the pork is done by making sure the internal temperature reaches 145°F.

10. Once cooked, let the pork rest for about 10 minutes before slicing so all the juices settle. Enjoy your delicious Cuban mojo pork with your favorite sides!

Equipment Needed

1. Large mixing bowl – for combining the marinade ingredients.
2. Measuring cups and spoons – to accurately measure the juices, oil, spices, and other ingredients.
3. Resealable bag or baking dish – to marinate the pork evenly.
4. Plastic wrap – if using a baking dish, to cover it while marinating.
5. Roasting pan – for cooking the pork in the oven.
6. Oven – preheated to 350°F for roasting.
7. Basting brush or spoon – to baste the pork every 30 minutes with its juices.
8. Meat thermometer – to check that the pork reaches an internal temperature of 145°F.
9. Cutting board and knife – for slicing the pork after it rests.

FAQ

Roasted Cuban Mojo Pork (Lechon Asado) Recipe Substitutions and Variations

• If you can’t find pork shoulder try using pork butt instead, its a pretty good substitute with similar flavor
• If you’re out of fresh orange juice, mandarin or tangerine juice works well – it gives a slightly sweeter taste
• If you dont have fresh lime juice, lemon juice can be used in its place to keep the acidity
• No extra virgin olive oil? Avocado oil is a good alternative as its mild flavor wont overpower the mojo
• If you dont have all the garlic cloves, you can use garlic powder (about 1/4 teaspoon per clove) but be careful not to overdo it

Pro Tips

1. Try scoring the pork lightly with a knife before marinating so the flavors can really seep in deep, it really makes a difference.
2. If you can, let the pork marinate overnight even though 3 hours is fine – it just gives the meat more time to soak up all that tasty citrus and spice.
3. When its time to roast, don’t rush letting the pork sit out after the fridge; giving it about 20 minutes really helps it cook evenly and stay juicy.
4. Always use a meat thermometer to check it reaches 145°F, that way you know its cooked perfectly without overdoing it.