This Cuban Mojo Pork, or Lechon Asado, is a bold and flavorful dish marinated in a citrusy, garlicky mojo sauce and slow-roasted until it’s fork-tender with golden crispy edges. It’s inspired by family gatherings and traditional Cuban flavors, making it perfect for a hearty and satisfying dinner. Whether for a casual dinner or a festive gathering, this recipe delivers a true taste of Cuban comfort.

Full Recipe:

Ingredients

For the Pork:

• 4 lbs pork shoulder or pork butt

• 1 tbsp cumin powder

• 1 tsp coriander powder

• 1 tsp salt (or to taste)

• 1 tsp fresh oregano leaves

• 2 cups mojo marinade

For the Mojo Marinade:

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

• 8–9 garlic cloves, smashed

• ⅓ cup avocado oil

• ⅓ tsp fresh oregano

• ⅛ tsp salt

• ⅓ cup white onion

• ½ cup cilantro (optional)

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

Directions

1. Marinate the Pork:

• Remove the rind from the pork shoulder.

• Marinate the pork with 1.5 cups of mojo marinade, cumin, coriander powder in a ceramic baking dish.

• Cover and refrigerate for at least 1–2 hours (ideally overnight).

• Before roasting, let the pork sit at room temperature for 30 minutes.

2. Roasting (Dutch Oven Method):

• Preheat oven to 295°F.

• Place the pork in a Dutch oven, season with salt, and cover. Roast for 3–4 hours.

• Remove cover, increase heat to 350°F, and roast for 1–2 more hours, basting every 1.5 hours.

3. Roasting (Regular Pan Method):

• Preheat oven to 350°F.

• Place the pork in a baking pan, cover with foil, and roast for 3–4 hours, basting every 1.5 hours.

• Uncover, increase heat to 375°F, and roast until internal temp reaches 180°F or until fork-tender.

4. Finishing Touch:

• For a golden crust, broil on low for 10–15 minutes per side.

• Mix the leftover mojo sauce with pan drippings (remove excess fat), pour over pulled pork before serving.

5. Serving Suggestions:

• Serve with white rice, black beans, yuca with mojo sauce, and maduros (fried plantains).

Nutrients

• Calories: 680 kcal

• Carbohydrates: 9g

• Protein: 48.5g

• Fat: 52g

• Sodium: 483mg

A Culinary Staple of Cuban Celebrations

In Cuba, Lechon Asado is not just a dish—it’s an event. Often the centerpiece of family reunions, Christmas dinners, and New Year’s celebrations, this marinated and slow-roasted pork symbolizes abundance and joy. The process begins with marinating the pork for hours—sometimes overnight—in a vibrant blend of sour citrus, garlic, herbs, and spices. This marinade, known as mojo, is a signature Cuban creation that embodies the island’s fusion of Spanish, African, and Caribbean culinary influences. The slow roasting allows the pork to become incredibly tender, with the exterior developing that characteristic golden-brown, caramelized crust that delivers bursts of umami with every bite.

The Power of Mojo: Bright, Bold, and Garlicky

At the heart of this recipe is the mojo marinade, a bright and aromatic mixture traditionally made with sour orange juice, garlic, olive oil (or avocado oil in modern adaptations), oregano, and cumin. The citrus tenderizes the meat while the garlic and spices infuse it with rich, earthy notes. This fusion of acidity and warmth is what sets Cuban Mojo Pork apart from other pork roast dishes. Some variations may include onions, cilantro, and chili peppers for added layers of flavor and heat. The result is a deeply flavorful base that penetrates the pork shoulder, ensuring each bite is savory and aromatic from the inside out.

Why Pork Shoulder is the Cut of Choice

The pork shoulder (or pork butt) is the preferred cut for this recipe due to its fat marbling and tough connective tissue. When slow-roasted, this cut breaks down into tender strands while remaining juicy and flavorful. The fat renders slowly, enriching the meat and contributing to the crisp, golden crust when broiled or baked at higher temperatures. This method of cooking honors traditional Cuban techniques where whole pigs were once roasted on a spit for hours over open flames—today, home ovens or Dutch ovens replicate that depth of flavor in a more accessible way.

An Unforgettable Texture: Tender Inside, Crispy Outside

One of the defining characteristics of Lechon Asado is its textural contrast. The long roasting time ensures that the pork becomes fall-apart tender—effortlessly shreddable with a fork—while finishing it with high heat or a broil gives the outer layer a satisfying crunch. This crispy bark is packed with concentrated flavor, especially when basted with pan drippings and extra mojo marinade. The result is a dish that offers both succulence and crunch in every serving, appealing to all senses.

Versatile Enough for Any Occasion

Whether served as a main course on a family dinner table or as a centerpiece during celebrations, Cuban Mojo Pork is incredibly versatile. It pairs seamlessly with many Cuban side dishes: white rice and black beans for a classic combination, sweet fried plantains (maduros) for a touch of caramelized richness, and yuca drizzled with additional mojo for starchy balance. It can also be used in sandwiches like the Cuban sandwich (Cubano), wrapped in tortillas, or served over salads for a protein-packed option. No matter how you serve it, it always brings vibrant energy to the plate.

Cuban Comfort Food with a Healthful Twist

While indulgent and hearty, this dish also provides a balanced nutritional profile when portioned well. The slow roasting process allows excess fat to render out, especially when trimmed post-cooking. The pork itself is an excellent source of protein, iron, and B-vitamins, particularly B12, which supports energy levels and brain function. The citrus and garlic in the marinade also carry antimicrobial and digestive properties, making this not only a flavorful but also a functional comfort food.

Cultural Significance and Origins

Lechon Asado traces back to Spanish and African culinary traditions, both of which heavily influenced Cuban cuisine. Roasting a whole pig was a communal tradition among indigenous and Afro-Cuban communities. Over time, the method evolved, and mojo became an integral part of the preparation—introduced through Spanish colonial influence and the availability of local citrus. Today, the dish is a beloved staple in Cuban households and restaurants, enjoyed by people across the globe for its authenticity and rich character.

Why You’ll Love This Cuban Mojo Pork

This recipe combines bold flavors, minimal preparation steps, and stunning presentation. It’s perfect for entertaining, meal prepping, or simply treating yourself to a taste of the tropics. The citrus-garlic marinade not only elevates the flavor profile but also works wonders for tenderizing the pork naturally. The slow roast ensures every bite is juicy and succulent, while the finishing broil gives it that crave-worthy crispness. It’s satisfying, celebratory, and soul-warming—exactly what comfort food should be.

Serving Suggestions for a Complete Cuban Meal

To enjoy Cuban Mojo Pork the traditional way, serve it alongside:

• White rice and black beans: This duo is a staple in Cuban homes and balances the richness of the pork.

• Fried sweet plantains (maduros): They add a touch of sweetness that complements the savory meat.

• Boiled yuca with mojo: A starchy, garlicky pairing that enhances the mojo flavors.

• Cuban bread or rolls: Perfect for soaking up the drippings and leftover marinade.

• Fresh salad with avocado: Adds brightness and freshness to the plate.

If you’re entertaining, you can also offer a tropical drink like a mojito or fresh limeade to round out the meal with something cool and refreshing.

Common Mistakes to Avoid

1. Skipping the marinade time: The longer the pork marinates, the more flavorful and tender it becomes. Overnight marination is best.

2. Not using the right cut: Pork shoulder or butt is essential for achieving the right tenderness and flavor.

3. Overcooking or undercooking: Internal temperature should reach around 180°F to be fork-tender.

4. Not basting or broiling: Basting adds moisture, and broiling gives that golden, irresistible crust.

5. Discarding the pan drippings: These are packed with flavor and should be mixed with extra mojo for serving.

Flavor Pairings and Beverage Ideas

Cuban Mojo Pork pairs well with bold, tropical flavors. Serve it with citrus-infused beverages or crisp lagers. Even a chilled glass of white wine (like Sauvignon Blanc) can cut through the richness. For non-alcoholic options, fresh limeade, passionfruit juice, or pineapple-infused water add just the right balance.

Variations to Explore

• Spicy Mojo Pork: Add more chili or cayenne to the marinade.

• Smoked Mojo Pork: Try it in a smoker instead of the oven for deeper, wood-fired flavor.

• Mojo Chicken or Tofu: Use the same marinade on chicken thighs or firm tofu for a non-pork version.

• Cuban Mojo Tacos: Shred the pork and serve it in tortillas with pickled onions and cilantro.

• Slow Cooker or Instant Pot Method: For convenience, this dish also works wonderfully in modern kitchen appliances.

Conclusion

Cuban Mojo Pork, or Lechon Asado, is more than a dish—it’s a cultural experience layered with flavor, tradition, and heartfelt preparation. With its roots in communal celebration and its flavor grounded in bright citrus and garlic, this dish delivers big on taste and comfort. Whether you’re enjoying it with family, entertaining guests, or meal-prepping for the week, it brings joy and bold Cuban flavor to any table. With each tender, juicy, garlicky bite, you’ll understand why this recipe is cherished across generations and continents. So the next time you’re craving something truly comforting and festive, let this Cuban classic transport you to the heart of the Caribbean with every forkful.