Citrusy and Garlicky Roasted Cuban Mojo Pork (Lechon Asado)

The smell of roast with citrus and garlic in the oven always takes me back to my tia's family dinners.

Her Cuban mojo pork and pernil were the best, and every summer, our family would get together at her home in West Palm Beach with my late grandparents.

We would enjoy roasted lechon asado with the best boiled yuca with mojo sauce, her homemade black beans, and the fluffiest white rice.

Why You'll Love This Recipe

• This dish is perfect for family dinners
• It's rich in citrusy orange and garlicky Cuban mojo sauce marinade

Equipment You'll Need For This Recipe

Ingredients For The Best Lechon Asado

• Pork shoulder or butt
• Fresh oregano leaves
• Ground cumin
• Ground coriander
• Salt
• Cuban mojo sauce – the secret to the best roasted Cuban Mojo Pork

Detailed instructions and exact measurements are in the recipe card below.

How To Make Roasted Cuban Mojo Pork

The cooking temperature is the secret to tender, fall-apart, but still juicy roasted pork.

The secret to Cuban flavor is in the marinade. If you have the time, marinate the pork overnight, but if you're short on time, marinate the meat for at least an hour or two.

Start Here – Mojo Marinade

Prepare the Cuban mojo marinade. You're in luck if you can find sour oranges at your local market. If not, swap the sour orange for a lemon and orange juice mixture for that sweet and tart sour orange flavor profile, and add a whole head of garlic and a bit of cilantro.

Make a big batch of the mojo, 2/3 for the marinade and the rest for later.

Remove the rind. Place the pork in a ceramic baking dish to marinate the pork.

Let's marinate the pork shoulder (or pork butt) in the zesty and citrusy mojo sauce, which has tons of garlic and citrus.

Rub the pork with spices, including cumin and a hint of coriander, and allow it to marinate in the fridge for at least 1-2 hours, ideally overnight.

Remove from the fridge and allow to shoulder to sit at room temperature for 30 minutes before baking. Add salt and pepper (optional) and roast.

Roasting

Dutch Oven Cook (oven safe): Start at 295 degrees, cover on – roast at 295 degrees for 3-4 hours, remove the cover, increase the heat to 350, and bake for an hour or two. Baste the shoulder with the drippings once every hour and a half.

Regular Pan Cook: Cover the pan with aluminum foil and start at 350 degrees. Roast at 350 for 3-4 hours. Baste the shoulder with the drippings once every hour and a half.

Tip: You want to trap the heat, so try not to open the oven too often.

Remove the aluminum foil, increase the temperature to 375 degrees, and continue to cook. Lechon asado should be tender, and you should be able to pull with a fork.

Tip: You want to trap the heat, so try not to open the oven too often.

How To Know When The Pork Shoulder Is Ready?

The internal temperature should be at least 170 degrees. 170 degrees is not a pull-apart temperature, but this is the perfect temperature if you're making a Cuban sandwich. Otherwise, keep cooking until you get an internal temperature of 180 degrees for that pull-apart pork.

The old-fashioned way is to test the pork with a fork. If you can pull the meat apart with afork, it's ready!

I love it when lechon can be pulled apart and has a beautiful golden color. So, if I want it to look a bit more golden, I'll broil on low for 10-15 minutes or less on each side.

What To Do With The Remaining Mojo Sauce and Drippings

I love the drippings, and I like to remove any excess fat. What's left is then combined with half of the mojo sauce we saved in the refrigerator. It gives the final dish that fresh, garlicky mojo.

What To Serve With This Delicious Roasted Cuban Pork With Mojo Sauce

This dish wouldn't be the same without white rice, cilantro lime rice, and black beans. A side of maduros, either pan-fried maduros or air-fried maduros, and boiled yuca with the mojo sauce.

Tips

• Cooking time will depend on the weight of the pork shoulder. Here's a quick rule of thumb when roasting shoulder or butt. Internal temperature should be 180-185 degrees for a fall-apart pork.
• Cook in a Dutch oven to trap the heat and allow the pork shoulder to cook thoroughly in lower heat. It will ensure the roast will not dry out or undercook.

FAQs

Looking to try more delicious roasts or explore other Cuban recipes? Here are a few ideas to inspire your next meal:

Cuban Whole Roasted Chicken

Roasted Carnitas Fajitas

No Marinate Tender & Juicy Costillas (Ribs)

If you make this Cuban Roasted Pork Mojo (Lechon Asado), I’d love to hear what you think! Drop a comment or give the recipe a rating—hearing from you always makes my day, and I do my best to reply to everyone.

And if you snap a photo, don’t forget to tag me on Instagram! I love seeing how your dishes turn out.