Cuban Mojo Roast Pork

Cuban lechón asado is marinated with citrus mojo, plenty of garlic and oregano. Slow roasting keeps the pork juicy, while a final blast of high heat creates a deeply browned exterior.

Recipe details

• Prep time: 20 min + marinado
• Cook time: 3 hr 30 min
• Total time: 15 hr 50 min
• Servings: 10 servings
• Difficulty: Intermediate
• Estimated cost per serving: $3.75

Ingredients

• 5 lb (2.25 kg) boneless pork shoulder
• 1 cup sour orange juice, or 2/3 cup orange plus 1/3 cup lime juice
• 10 garlic cloves
• 1/3 cup olive oil
• 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 large onion, sliced

Step-by-step instructions

1. Blend the citrus juice, garlic, oil, oregano, cumin, salt and pepper to make the mojo.
2. Cut small slits in the pork. Place it with the onion in a roasting pan, pour over the mojo and massage thoroughly.
3. Cover and refrigerate for 12 hours, turning once. Remove from the refrigerator 45 minutes before roasting.
4. Heat the oven to 325°F (165°C). Cover the pan and roast for 3 hours, basting twice with the pan juices.
5. Uncover, raise the oven to 425°F (220°C) and roast for 20 to 30 minutes, until browned and at least 190°F (88°C) for pull-apart texture.
6. Rest for 20 minutes before slicing or shredding. Serve with the pan juices.

Tips and variations

• An overnight marinade gives the deepest flavor.
• Reserve a little clean mojo before marinating to serve on the side.

Leer esta receta en español: Lechón Asado Cubano con Mojo

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