Roasted Cuban Mojo Pork (Lechon Asado) Recipe

I just pulled a Cuban Mojo Pork Roast that turns plain pork into ridiculously juicy, garlicky citrus slices you won’t stop thinking about.

I’m obsessed with Cuban Mojo Pork Roast because it hits hard, bright, garlicky, messy good. The mojo is all citrus and herbs, that sour orange juice cutting through fat and making me tear up in the best way.

I love how the garlic cloves sing in every bite, not subtle, just loud and proud. Mojo Pork Loin?

Yes please. I want leftovers for breakfast, lunch, and a third thing I didn’t plan.

But it’s not fancy. It’s gritty, loud, and honest pork that makes normal weeknights feel like a proper meat celebration.

I’ll never stop craving it. No regrets ever.

Ingredients

• Pork shoulder gives tender, pull-apart meat and rich, flavorful fat.
• Or choose pork loin if you want a leaner, cleaner roast.
• Plus sour orange juice brings bright, tangy citrus that tenderizes.
• Basically orange plus lime mimics that sour orange punch.
• Olive oil smooths the marinade and helps flavors stick.
• Garlic hits hard—garlicky, savory, and totally essential.
• White onion adds sweet body and mellow savory depth.
• Green onions give fresh bite and light onion brightness.
• Cilantro adds herbal freshness and a citrusy, green lift.
• Oregano brings earthy, slightly minty dried-herb warmth.
• Cumin gives warm, toasty notes and subtle smokiness.
• Bay leaves add quiet depth you’ll notice in the aroma.
• Salt’s the backbone; it seasons and helps form a crust.
• Black pepper gives quick heat and aromatic zip.
• Plus a little sugar or honey softens the sharp citrus.
• Red pepper flakes add a kick if you like heat.
• Vinegar brightens the mojo with an extra acidic snap.

Ingredient Quantities

• 4 to 5 lb bone-in pork shoulder (or 3 to 4 lb pork loin for a leaner roast)
• 1 cup sour orange juice (naranja agria) or 1/2 cup fresh orange juice plus 1/2 cup fresh lime juice
• 1/4 cup extra virgin olive oil
• 12 large garlic cloves, peeled
• 1 medium white onion, roughly chopped
• 4 green onions, chopped
• 1/2 cup fresh cilantro leaves, packed
• 1 tablespoon dried oregano
• 1 teaspoon ground cumin
• 2 bay leaves
• 2 tablespoons kosher salt (or 1 1/2 tablespoons fine sea salt)
• 1 teaspoon freshly ground black pepper
• 1 teaspoon sugar or honey (optional, balances acidity)
• 1/2 teaspoon crushed red pepper flakes (optional, if you like heat)
• 2 tablespoons white vinegar or apple cider vinegar (optional, brightens the mojo)

How to Make this

1. Make the mojo: In a blender or food processor combine sour orange juice (or orange plus lime), olive oil, garlic, white onion, green onions, cilantro, oregano, cumin, bay leaves, salt, pepper, sugar or honey if using, red pepper flakes if using, and vinegar if using; blitz until mostly smooth, scrape down sides and pulse a few more times.

2. Score the fat and trim the roast: Pat the pork dry, trim any huge chunks of fat but leave a good fat cap, and score the fat in a crosshatch if using pork shoulder so the mojo soaks in better.

3. Marinate: Put the pork in a large bowl or zip top bag, pour most of the mojo over the meat (reserve about 1/2 cup for basting), massage it in, add the bay leaves on top, then refrigerate for at least 4 hours and up to 24 hours for best flavor. If short on time, rub it well and let sit at room temp for 30 to 60 minutes.

4. Bring to room temp and preheat oven: Remove pork from fridge 30 to 60 minutes before roasting so it comes closer to room temperature. Preheat oven to 325°F (160°C).

5. Sear for color: Heat a large ovenproof skillet or roasting pan over medium high heat, add a little olive oil and brown the pork on all sides about 3 to 4 minutes per side, this builds flavor, don’t skip it if you can.

6. Roast low and slow: Place pork fat side up in the roasting pan, pour reserved mojo around (not directly over fat so the crust can form), cover loosely with foil or a lid and roast at 325°F until internal temperature hits about 170°F for pork shoulder (around 3 to 4 hours depending on size) or 145 to 150°F for pork loin (about 1 to 1 1/2 hours). Check every hour, spoon pan juices over the roast once or twice.

7. Crisp the exterior: For a caramelized crust remove foil, turn oven to 425°F (220°C), roast another 10 to 20 minutes until nicely browned and the exterior is crisp. Watch it so it does not burn.

8. Rest and shred or slice: Tent the roast with foil and rest 15 to 20 minutes. For shoulder you can shred the meat with forks, mixing in pan juices and any crispy bits, for loin slice against the grain into 1/2 inch slices.

9. Finish and serve: Spoon extra mojo or pan juices over the meat, garnish with chopped cilantro and extra lime or orange wedges. Serve with rice and beans, fried plantains, yuca, or simple potatoes for an easy family meal.

Equipment Needed

1. Blender or food processor (for the mojo)
2. Chef’s knife (for trimming and chopping)
3. Cutting board
4. Large bowl or gallon zip-top bag (for marinating)
5. Large ovenproof skillet or roasting pan with lid (or foil)
6. Tongs (for searing and turning)
7. Instant-read meat thermometer
8. Forks or meat claws (for shredding)
9. Aluminum foil and oven mitts (for resting and safety)

FAQ

Roasted Cuban Mojo Pork (Lechon Asado) Recipe Substitutions and Variations

• Sour orange juice (naranja agria): use 1/2 cup fresh orange juice plus 1/2 cup fresh lime juice, or 3/4 cup orange juice plus 1/4 cup grapefruit juice if you want a bit more bitterness; bottled orange with a splash of lime works in a pinch.
• Pork shoulder (4 to 5 lb): swap for pork butt (same family, same results), or use a 3 to 4 lb pork loin if you want a leaner roast; for smaller portions try bone-in pork chops but cooking time will be way less.
• Fresh cilantro: replace with flat-leaf parsley for a milder, greener flavor, or use a mix of parsley and a small pinch of ground cumin to mimic that herbal hint; dried cilantro can be used but reduce amount since it’s weaker.
• Dried oregano and cumin: if you’re out of oregano, use Italian seasoning or a mix of dried marjoram and thyme; if no cumin, try a pinch of ground coriander or a bit of smoked paprika for warmth and earthiness.

Pro Tips

1. Marinate longer when you can — the flavor really soaks in best after 12 to 24 hours. If you’re short on time, at least let it sit 30 to 60 minutes at room temp so the mojo doesn’t just sit on the surface.

2. Score and keep a good fat cap on pork shoulder; it melts into the meat and keeps it moist. Don’t over-trim or you’ll end up with dry bits, but remove any giant floppy chunks that won’t render.

3. Brown the roast well in a hot pan before roasting. That crust adds so much flavor, so take the extra 8 to 12 minutes and don’t crowd the pan or the meat will steam instead of color.

4. Let it rest long enough after the oven. Tent with foil and wait at least 15 minutes so the juices redistribute. If you shred too soon the meat will be wetter but mushier, let it cool a bit for nicer texture.