Authentic Cuban Lechon Asado (Mojo Roast Pork)
Authentic Cuban Lechon Asado (Mojo Roast Pork)
Ingredients
For the Pork
- 1 bone-in picnic pork shoulder, about 4-5 pounds
For the Mojo Marinade
- 1 head garlic, peeled cloves
- 1 cup sour orange juice, (from 4-5 sour oranges)
- 1/4 cup lime juice
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika, (optional)
- 1/4 cup olive oil
For Seasoning
- 2 teaspoons salt, or as needed
Instructions
- 1
Place the bone-in picnic pork shoulder on a clean cutting board. Using a sharp knife, carefully peel back the skin from the meat to create a flap. Make numerous deep holes or slits into the pork meat, both on the top and bottom, ensuring the marinade can penetrate deeply.
⏱️ 10 min
- 2
In a food processor or blender, combine the peeled garlic cloves, sour orange juice, lime juice, ground cumin, dried oregano, smoked paprika (if using), and olive oil. Blend until all ingredients are well combined and a smooth, emulsified marinade is formed.
⏱️ 5 min
- 3
Place the prepared pork shoulder in a large roasting pan. Pour the prepared Mojo marinade over the pork, ensuring it gets into all the holes and crevices. Thoroughly massage the marinade into the meat.
⏱️ 5 min
- 4
Once the meat is fully coated and massaged with the marinade, use paper towels to completely dry the pork skin. This step is crucial for achieving crispy skin. Liberally season the dried skin with salt.
⏱️ 5 min
- 5
Cover the roasting pan tightly with aluminum foil and refrigerate to marinate for at least 24 hours. For best results, marinate for up to 48 hours.
⏱️ 5 min
- 6
Preheat your oven to 325°F. Place the covered roasting pan with the marinated pork into the preheated oven.
⏱️ 15 min•🌡️ 325
- 7
Bake the covered pork for 3 to 4 hours, or until the pork is very tender.
⏱️ 240 min
- 8
After the initial covered baking period, carefully remove the aluminum foil. Increase the oven temperature to 400°F.
⏱️ 5 min•🌡️ 400
- 9
Continue baking uncovered for approximately 1 hour, or until the pork skin is crispy and golden brown, and the pork meat is extremely tender and falling off the bone.
⏱️ 60 min
- 10
Once cooked, carefully remove the crispy skin from the pork. Shred the tender pork meat directly in the roasting pan, mixing it with the flavorful pan juices. Break the crispy skin into pieces and serve them alongside the shredded Lechon Asado.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Authentic Cuban Lechon Asado (Mojo Roast Pork)
Ingredients
For the Pork
- 1 bone-in picnic pork shoulder, about 4-5 pounds
For the Mojo Marinade
- 1 head garlic, peeled cloves
- 1 cup sour orange juice, (from 4-5 sour oranges)
- 1/4 cup lime juice
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika, (optional)
- 1/4 cup olive oil
For Seasoning
- 2 teaspoons salt, or as needed
Instructions
- 1
Place the bone-in picnic pork shoulder on a clean cutting board. Using a sharp knife, carefully peel back the skin from the meat to create a flap. Make numerous deep holes or slits into the pork meat, both on the top and bottom, ensuring the marinade can penetrate deeply.
⏱️ 10 min - 2
In a food processor or blender, combine the peeled garlic cloves, sour orange juice, lime juice, ground cumin, dried oregano, smoked paprika (if using), and olive oil. Blend until all ingredients are well combined and a smooth, emulsified marinade is formed.
⏱️ 5 min - 3
Place the prepared pork shoulder in a large roasting pan. Pour the prepared Mojo marinade over the pork, ensuring it gets into all the holes and crevices. Thoroughly massage the marinade into the meat.
⏱️ 5 min - 4
Once the meat is fully coated and massaged with the marinade, use paper towels to completely dry the pork skin. This step is crucial for achieving crispy skin. Liberally season the dried skin with salt.
⏱️ 5 min - 5
Cover the roasting pan tightly with aluminum foil and refrigerate to marinate for at least 24 hours. For best results, marinate for up to 48 hours.
⏱️ 5 min - 6
Preheat your oven to 325°F. Place the covered roasting pan with the marinated pork into the preheated oven.
⏱️ 15 min•🌡️ 325 - 7
Bake the covered pork for 3 to 4 hours, or until the pork is very tender.
⏱️ 240 min - 8
After the initial covered baking period, carefully remove the aluminum foil. Increase the oven temperature to 400°F.
⏱️ 5 min•🌡️ 400 - 9
Continue baking uncovered for approximately 1 hour, or until the pork skin is crispy and golden brown, and the pork meat is extremely tender and falling off the bone.
⏱️ 60 min - 10
Once cooked, carefully remove the crispy skin from the pork. Shred the tender pork meat directly in the roasting pan, mixing it with the flavorful pan juices. Break the crispy skin into pieces and serve them alongside the shredded Lechon Asado.
⏱️ 10 min