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Juicy Cuban Mojo Marinated Pork (Lechon Asado)

Authentic Cuban roast pork shoulder, marinated overnight in a bold garlic and sour orange mojo sauce, slow-roasted until fall-apart tender, and finished with crispy pork skin.
Print Recipe
Prep Time 45 minutes
Cook Time 5 hours 30 minutes
Total Time 1 day 6 hours 15 minutes
Servings: 10 servings
Course: Dinner, Main Course
Cuisine: Caribbean, Cuban
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

The Pork
  • 7-9 lbs pork shoulder (Boston butt) bone-in, skin-on preferred
Mojo Marinade
  • 20-25 cloves garlic peeled
  • 1.5 cups fresh orange juice
  • 0.5 cup fresh lime juice
  • 0.5 cup extra virgin olive oil
  • 2 tbsp dried oregano Cuban or Mexican preferred
  • 1 tbsp ground cumin
  • 2.5 tbsp kosher salt
  • 1 tbsp black pepper freshly ground
  • 4 bay leaves dried

Equipment

  • Large Roasting Pan with Rack
  • Mortar and Pestle or Food Processor
  • Meat thermometer
  • Carving Board

Method
 

  1. Mash garlic cloves, oregano, cumin, salt, and pepper into a paste using a mortar and pestle or food processor.
  2. In a large bowl, whisk the garlic paste with orange juice, lime juice, and olive oil. Stir in bay leaves.
  3. Score the skin of the pork shoulder in a diamond pattern. Pierce the meat all over with a knife.
  4. Place pork in a large container or bag. Pour marinade over it, rubbing into all cuts. Cover and refrigerate for 12-24 hours.
  5. Remove pork from fridge 1-2 hours before cooking to reach room temperature. Preheat oven to 325°F (165°C).
  6. Place pork skin-side up on a rack in a roasting pan. Add marinade and 1 cup water to the pan bottom. Cover tightly with foil. Roast for 4-5 hours until tender (internal temp 185°F/85°C).
  7. Increase oven to 450°F (230°C). Remove foil. Roast for another 20-30 minutes until skin is brown and crispy (chicharron). Watch carefully to prevent burning.
  8. Remove from oven, tent loosely with foil, and rest for at least 30-45 minutes before slicing or shredding.

Notes

If you can find fresh sour oranges (naranja agria), use 2 cups of their juice instead of the orange/lime blend.