Cuban Mojo Marinated Pork Roast (also known as Lechon Asado) is a beautifully flavorful dish rooted in Cuban culinary tradition. The star of this recipe is the mojo marinade—a bright and zesty blend of citrus, garlic, oregano, and spices that tenderizes the meat while infusing it with layers of citrusy, savory flavor. The roast becomes melt-in-your-mouth tender after slow cooking, and the outside forms a delicious caramelized crust.
This dish is commonly served during holidays, family gatherings, and celebrations in Cuban culture—but it deserves a spot in everyday cooking because it’s incredibly versatile and absolutely delicious.
Why I Love This Recipe
I love this recipe because it is:
- Flavor-packed without requiring complicated techniques.
- Budget friendly, using pork shoulder which becomes tender and succulent after slow cooking.
- Perfect for leftovers—it makes amazing sandwiches, tacos, rice bowls, and more.
- Aromatic and comforting, filling the kitchen with incredible citrus-garlic aroma while cooking.
Why It’s a Must-Try Dish
This is a must-try if you enjoy:
- Tender, fall-apart pork
- Bright, citrus-forward seasoning
- Authentic global cuisine
- Effortless meal prepping and family-style recipes
It’s the kind of dish that impresses guests and becomes a family favorite with just one bite.
Prep & Cook Time
| Step | Time |
|---|---|
| Preparation Time | 20 minutes |
| Marinating Time | 4–24 hours (recommended) |
| Cooking Time | 3–4 hours |
| Total Time | Up to 5 hours (including marinade rest) |
Servings & Nutrition
- Servings: 6–8
- Calories: Approximately 430 calories per serving
- Course: Main Course
- Cuisine: Cuban / Latin American
Ingredients
For the Pork Roast
- 4–5 lb (1.8–2.3 kg) pork shoulder or pork butt
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- 2 bay leaves
For the Mojo Marinade
- 1 cup fresh orange juice (or ½ orange + ½ pineapple juice)
- ½ cup fresh lime juice
- ¼ cup olive oil
- 8–10 garlic cloves, minced
- 1 tbsp dried oregano
- 1 tsp cumin powder
- 1 tsp paprika (optional)
- 1 small onion, sliced
- 1 tbsp fresh cilantro or parsley (optional)
Step-by-Step Preparation Method
Step 1: Make the Mojo Marinade
- In a bowl, whisk together orange juice, lime juice, olive oil, minced garlic, oregano, cumin, paprika, and cilantro.
Step 2: Prepare Pork
- Pat pork shoulder dry and season lightly with salt and pepper.
Step 3: Marinate
- Place pork into a large resealable bag or deep dish, add sliced onions and bay leaves, then pour the marinade over the meat.
- Cover and refrigerate 4–24 hours, turning occasionally.
Step 4: Roast
- Preheat oven to 300°F (150°C).
- Place pork and marinade into a baking dish or Dutch oven. Cover tightly with foil or lid.
- Cook 3–4 hours, until fork-tender.
Step 5: Crisp
- Remove lid, increase heat to 425°F (220°C) and roast an additional 15–20 minutes to caramelize.
Step 6: Rest & Shred
- Let rest 10 minutes, then slice or shred as desired.
How to Serve
Serve this Cuban pork with:
- White or yellow rice and black beans
- Fried plantains (Tostones or Maduros)
- Cuban sandwiches with Swiss cheese and pickles
- Soft tacos, rice bowls, or mashed potatoes
Garnish with fresh cilantro and lime wedges for brightness.
Recipe Tips
- Marinating overnight deepens flavor significantly.
- Keep the pork covered for most of the cooking to prevent dryness.
- If using pork butt with skin, crisp the crackling under the broiler.
Variations
| Version | Change |
|---|---|
| Slow Cooker | Cook on LOW for 8–9 hours or HIGH for 5–6 hours. |
| Pressure Cooker (Instant Pot) | Cook 80–90 minutes on high pressure + natural release. |
| Spicy Version | Add crushed red pepper or jalapeño to marinade. |
| Cuban Street Style | Serve with Cuban bread, mustard, and pickled jalapeños. |
Freezing & Storage
- Refrigerator: Keeps 4–5 days in an airtight container.
- Freezer: Freeze shredded pork in marinade juices up to 3 months.
- Reheating: Heat in skillet with juices to keep pork moist.
Special Equipment Recommended
- Dutch oven or roasting pan with lid
- Citrus juicer
- Meat thermometer (optional but helpful)
FAQ
Q1: Can I use pork loin instead of pork shoulder?
Yes, but pork loin is leaner and won’t be as tender. Reduce cooking time to avoid dryness.
Q2: Can I skip marinating?
It’s possible—but the marinade transforms the flavor. Even 2 hours helps.
Q3: Why citrus?
Citrus tenderizes the meat and gives Cuban mojo its signature brightness.
Conclusion
Cuban Mojo Marinated Pork Roast is a celebration of bold flavor, effortless cooking, and comforting tradition. Whether you make it for a holiday, a weeknight dinner, or meal prep, it delivers tenderness, zest, and unforgettable flavor every time. Once you try it, you’ll want it in your regular rotation—and everyone at the table will agree.
Cuban Mojo Marinated Pork Roast
Description
Cuban Mojo Marinated Pork Roast (also known as Lechon Asado) is a beautifully flavorful dish rooted in Cuban culinary tradition. The star of this recipe is the mojo marinade—a bright and zesty blend of citrus, garlic, oregano, and spices that tenderizes the meat while infusing it with layers of citrusy, savory flavor.
Ingredients
For the Pork Roast
For the Mojo Marinade
Instructions
-
Step 1: Make the Mojo Marinade : In a bowl, whisk together orange juice, lime juice, olive oil, minced garlic, oregano, cumin, paprika, and cilantro.
-
Step 2: Prepare Pork : Pat pork shoulder dry and season lightly with salt and pepper.
-
Step 3: Marinate : Place pork into a large resealable bag or deep dish, add sliced onions and bay leaves, then pour the marinade over the meat. Cover and refrigerate 4–24 hours, turning occasionally.
-
Step 4: Roast : Preheat oven to 300°F (150°C). Place pork and marinade into a baking dish or Dutch oven. Cover tightly with foil or lid. Cook 3–4 hours, until fork-tender.
-
Step 5: Crisp : Remove lid, increase heat to 425°F (220°C) and roast an additional 15–20 minutes to caramelize.
-
Step 6: Rest & Shred : Let rest 10 minutes, then slice or shred as desired.
