Cuban-style mojo-marinated roast pork
Lechon Asado
Prep Time
30 min
Cook Time
5 hr
Total Time
5 hr 30 min
Servings
12
12 servings
Difficulty
Medium
Cost
Moderate
$$
Lechon Asado
Cuban-style mojo-marinated roast pork
★4.7(24)
Pork shoulder marinated in a punchy citrus-garlic mojo sauce and roasted until the meat is fork-tender with a crackling golden crust. A centerpiece dish for Cuban celebrations.
30m
Prep Time
300m
Cook Time
330m
Total Time
12
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Lechon asado is the star of every Cuban holiday table. The mojo marinade—a potent blend of sour orange juice, garlic, and cumin—penetrates deep into the pork for incredible flavor.
Whether you are feeding a hungry family or hosting friends, this main course delivers the kind of satisfaction that keeps people coming back.
What makes Lechon Asado worth adding to your regular rotation is the balance between effort and reward. The ingredient list is straightforward, the technique is approachable, and the result consistently delivers the kind of deep, satisfying flavor that makes people ask for the recipe. Whether you are cooking for yourself on a quiet evening or feeding a table full of guests, this dish scales beautifully and never disappoints.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
Instructions
- 1
Score the pork deeply all over with a sharp knife, making cuts about 1 inch apart.
- 2
Blend garlic, sour orange juice, cumin, oregano, olive oil, and salt into a mojo. Pour over pork, working it into the cuts. Marinate overnight.
- 3
Roast uncovered at 450°F for 30 minutes to brown the exterior.
- 4
Reduce heat to 300°F, cover with foil, and roast for 4-5 hours until internal temp reaches 195°F and meat shreds easily.
- 5
Rest for 20 minutes, then shred or slice. Serve with mojo drizzled over the top.
Serving Suggestions
Ways to Serve This Dish
Serve with a fresh side salad for a balanced meal
Pair with your favorite grain or bread on the side
Garnish with fresh herbs for a beautiful presentation
Substitutions
Sour orange juiceEqual parts orange juice and lime juice
The most common substitute
Pork shoulderPork leg (pernil)
Leaner but still traditional
Tips & Storage
Pro Tips
Marinate for 24 hours if possible for the deepest flavor penetration.
If sour oranges are unavailable, mix equal parts orange juice and lime juice.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate for up to 5 days. Freeze pulled pork for up to 3 months.
Reheating
Reheat in a 325°F oven covered with foil, adding mojo to keep it moist.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: This recipe is forgiving with timing — a minute or two extra will not ruin it. Focus on building good color during the sear and you are most of the way there.
Nutrition Facts
Per serving (120mg) · 12 servings
Calories460
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein40g
Carbohydrates28g
Fat4g
Fiber580mg
Sugar0g
Sodium1g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What are sour oranges?
- Also called Seville oranges or naranja agria, available at Latin markets.
- Can I make this in a slow cooker?
- Yes, cook on low for 10-12 hours after searing the outside.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →