Authentic Cuban Mojo Pork (Lechón Asado)

April 17, 2026

A masterpiece of bright citrus, aromatic garlic, and earthy herbs. This pork is roasted until it develops a dark, flavorful crust while remaining incredibly juicy inside.

📋 Ingredients

The Roast
4 lbs (1.8 kg) Pork Shoulder (Boston Butt), boneless
2 tbsp Extra Virgin Olive Oil
1 tbsp Coarse Sea Salt (plus more for seasoning)
The Mojo Marinade
10 cloves Garlic, minced or smashed into a paste
1 cup Fresh Cilantro, roughly chopped
1 cup Fresh Orange Juice (preferably sour/Seville oranges, or use 3/4 cup orange + 1/4 cup lime)
1/2 cup Fresh Lime Juice
1 tbsp Dried Oregano
1 tsp Ground Cumin
1 tsp Freshly Cracked Black Pepper
1/2 cup Extra Virgin Olive Oil

📝 Step-by-Step Instructions

1. Prepare the Mojo Marinade
In a food processor or blender, combine the garlic, cilantro, orange juice, lime juice, oregano, cumin, and black pepper. Pulse until well combined, then slowly stream in the 1/2 cup of olive oil while blending to emulsify.
Chef’s Tip: Save about 1/2 cup of this marinade in the fridge to use as a fresh dipping sauce for serving.
2. Marinate the Pork
Score the fat cap of the pork shoulder in a diamond pattern (about 1-inch deep). Place the pork in a large bowl or a heavy-duty zip-top bag. Pour the marinade over the meat, ensuring it gets into the scored fat. Seal and refrigerate for at least 4 hours, but ideally overnight (12–24 hours) for the best flavor penetration.
3. Searing (Optional but Recommended)
Preheat your oven to 165°C (325°F). Remove the pork from the marinade (reserve the liquid) and pat it dry with paper towels. Heat 2 tbsp of olive oil in a large skillet or Dutch oven. Sear the pork on all sides until browned. This creates a better "bark."
4. The Slow Roast
Place the pork in a roasting pan or Dutch oven. Pour the remaining marinade from the bag over the pork. Cover tightly with foil or a lid. Roast for 3 to 3.5 hours.
5. The Crispy Finish
Remove the foil and increase the oven temperature to 220°C (425°F). Roast for an additional 15–20 minutes until the exterior is dark, crispy, and caramelized. The internal temperature should be around 85°C–90°C (185°F–195°F) for a sliceable but tender texture.
6. Resting and Serving
Transfer the roast to a cutting board and tent loosely with foil. Let it rest for 20 minutes. This is crucial for keeping the juices inside. Slice the pork into thick medallions or pull it apart into large chunks.
💡 Chef’s Notes
The Citrus Hack: Authentic Cuban Mojo uses "Naranja Agria" (Sour Orange). If you can't find them, the mix of regular orange juice and lime juice provided in the recipe is the perfect professional substitute.
Serving Suggestion: Serve alongside Congrí (black beans and rice) and fried sweet plantains (Maduros).
The Pan Juices: Don’t discard the liquid in the roasting pan! Skim off the excess fat and pour the remaining citrus-garlic juices back over the sliced meat before serving.
Servings: 8
Prep Time: 20 Minutes (plus marinating)
Cooking Time: 3.5–4 Hours
Calories: Approx. 450 kcal per serving