Cuban Roasted Mojo Pork

Cuban Roasted Mojo Pork—known in its homeland as “Lechón Asado”—is one of the most celebrated dishes in Caribbean cuisine. Marinated in a bold, citrusy garlic mojo sauce and slow-roasted until perfectly tender, this dish is a cornerstone of Cuban culinary tradition. Below is an exhaustive, expertly crafted guide to preparing the most authentic, richly flavored mojo pork to ever grace your table.

What Is Mojo Pork? A Cuban Culinary Icon

Mojo pork is a marinated, slow-roasted pork shoulder or pork butt, infused with garlic, sour orange juice, oregano, and cumin. This traditional Cuban dish is often served during holidays, family gatherings, and festive events. The key to its bold flavor is the mojo marinade, which tenderizes the meat and builds deep, aromatic layers of flavor.

Essential Ingredients for Cuban Mojo Marinade

Creating an authentic Cuban mojo requires fresh, high-quality ingredients. Each component contributes to the complex, savory-sour-garlicky punch that defines this dish.

Primary Mojo Ingredients:

• Garlic cloves (10–12 large cloves) – minced or crushed to release oils
• Sour orange juice (1 cup) – or substitute with a mix of ¾ cup fresh orange juice and ¼ cup lime juice
• Olive oil (½ cup) – enhances richness and mouthfeel
• Fresh oregano (2 tablespoons) – finely chopped
• Ground cumin (2 teaspoons) – adds warm, earthy tones
• Salt (1 tablespoon) – to enhance all flavors
• Black pepper (1 teaspoon) – for subtle heat
• Chopped onions (1 medium) – optional for added sweetness and texture
• Fresh cilantro (optional, 1 tablespoon) – for garnish

Choosing the Right Cut: Why Pork Shoulder or Pork Butt Works Best

The ideal cut for mojo pork is bone-in pork shoulder or pork butt, typically weighing 5 to 7 pounds. These cuts have a high fat content and connective tissue that melt down beautifully during slow roasting, creating juicy, fork-tender meat with crispy edges.

How to Marinate Mojo Pork Properly

For the deepest flavor, marinate the pork for at least 12 hours—24 hours is ideal. Use a large resealable plastic bag or a glass container with a tight-fitting lid.

Steps for Marination:

1. Prepare the mojo marinade by whisking all ingredients until fully emulsified.
2. Pierce the pork shoulder deeply with a knife or skewer to allow the marinade to penetrate.
3. Place the pork in a container and pour the marinade over it, ensuring even coverage.
4. Refrigerate overnight, flipping the meat halfway through the marination.

Traditional Oven Roasting Method for Authentic Results

Preheat & Prep:

• Preheat oven to 275°F (135°C)
• Remove pork from marinade and let it come to room temperature for about 30 minutes
• Reserve the marinade and strain it to remove solids

Roasting Instructions:

1. Place pork on a roasting rack inside a large pan. Pour ½ cup water and ½ cup reserved marinade into the bottom of the pan.
2. Cover with aluminum foil and roast for 5–6 hours, basting every hour with pan juices.
3. After internal temperature hits 190°F (88°C) and meat is fork-tender, uncover and increase heat to 425°F (218°C).
4. Roast for another 20–30 minutes until the exterior becomes dark golden brown and crispy.

Resting the Pork:

Once roasted, let the pork rest for 20 minutes, tented with foil. This ensures the juices redistribute, resulting in maximum tenderness and flavor.

Serving Suggestions for Mojo Pork

Traditional Cuban Pairings:

• Moros y Cristianos (Black beans and rice)
• Yuca con Mojo (Boiled cassava with garlic sauce)
• Fried plantains or tostones
• Cuban bread with butter

For a more modern twist, serve sliced mojo pork in Cuban sandwiches, tacos, or alongside roasted vegetables.

Pro Tips for Perfect Mojo Pork Every Time

• Always use fresh citrus instead of bottled juice. Fresh lime and orange juice deliver sharper acidity and brighter flavor.
• Don’t skip marinating overnight. This step makes the difference between good and extraordinary.
• Use a meat thermometer to avoid under- or overcooking. The magic number is 190°F.
• For crispier skin, finish the pork under the broiler for 5 minutes, watching closely to avoid burning.

Storage and Reheating Recommendations

• Refrigerate leftovers in an airtight container for up to 4 days.
• Freeze shredded pork for up to 3 months in vacuum-sealed bags or freezer-safe containers.
• Reheat in oven at 300°F, covered with foil to retain moisture, or crisp in a skillet with a splash of reserved marinade.

Cuban Mojo Pork: Cultural and Historical Significance

Lechón Asado is more than a recipe—it’s a symbol of community and celebration in Cuban households. Traditionally roasted in a Caja China (a roasting box) during festivals and family events, this dish brings people together around a shared table, embodying the warmth and spirit of Cuban hospitality.

Nutrition Facts (Per Serving – 6 oz Pork)

Frequently Asked Questions About Cuban Mojo Pork

Can I use a slow cooker instead of roasting in the oven?

Yes. After marinating, cook the pork on low for 8 hours or high for 5 hours. Finish in the oven or skillet for crispy edges.

What if I can’t find sour orange juice?

Mix fresh orange juice and lime juice in a 3:1 ratio to mimic the traditional flavor.

Is this dish spicy?

No, mojo pork is not spicy, but it is zesty and deeply flavorful thanks to garlic and citrus.

Can I grill Cuban mojo pork?

Yes. Grill over indirect heat, covered, until internal temp hits 190°F, then sear over direct heat for crispiness.

Conclusion: Why Cuban Roasted Mojo Pork Deserves a Spot at Every Table

Bold, aromatic, and deeply rooted in tradition, Cuban Roasted Mojo Pork is a masterclass in balance and flavor. With its juicy interior, crispy edges, and unforgettable citrus-garlic punch, this dish is a standout centerpiece for any occasion—from backyard gatherings to festive holidays. When made right, mojo pork doesn’t just taste good—it tells a story of heritage, culture, and comfort food at its finest.

sobankhanjan@gmail.com