The Art of Authentic Cuban Mojo Pork and Lechon Asado Perfection

Traditional Mojo Marinade Mastery

Master the technique of creating authentic Cuban mojo with perfect citrus-garlic balance.

Pork Scoring Excellence

Learn the skill of properly scoring pork for maximum marinade penetration and crispy skin.

Low-Slow Roasting Perfection

Perfect the method of slow roasting for tender, juicy meat with beautiful caramelization.

Citrus Flavor Development

Master the art of balancing citrus acidity with garlic and spices for authentic taste.

Cuban Presentation Strategy

Learn traditional serving techniques and accompaniments for authentic Cuban feast experience.

Authentic Cuban Cooking Secrets for Perfect Mojo Pork Mastery

Citrus Balance: Sour orange is traditional, but orange-lime combination works perfectly as substitute.

Marination Time: Longer marination (24 hours) develops deeper, more complex flavors throughout.

Temperature Control: Low, slow roasting ensures tender, juicy meat that shreds easily.

Scoring Technique: Diamond scoring allows marinade penetration and creates crispy skin texture.

Fresh Mojo: Make extra fresh mojo sauce - it's perfect for drizzling over everything.

Resting Period: Proper resting redistributes juices for maximum tenderness and flavor.

Authentic Cuban Mojo Pork - Citrusy Garlicky Roasted Lechon Asado with Traditional Marinade

Name: Authentic Cuban Mojo Pork - Citrusy Garlicky Roasted Lechon Asado with Traditional Marinade
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 8 servings
Cuisine: Cuban
Ingredients: For the Perfect Pork:; 4-5 lb pork shoulder (Boston butt); 2 teaspoons coarse salt; 1 teaspoon black pepper; 1/2 teaspoon paprika; For the Traditional Mojo Marinade:; 12 cloves garlic, minced; 1 cup sour orange juice (or 1/2 cup orange + 1/2 cup lime); 1/4 cup fresh lime juice; 1/4 cup olive oil; 2 tablespoons white vinegar; For the Aromatic Spice Blend:; 2 teaspoons ground cumin; 1 teaspoon dried oregano; 1 teaspoon bay leaves, crushed; 1/2 teaspoon ground coriander; 1/4 teaspoon red pepper flakes; For the Citrus Enhancement:; Zest of 2 oranges; Zest of 2 limes; 1 medium onion, thinly sliced; 4 garlic cloves, sliced; For the Roasting Base:; 2 cups chicken broth; 1/4 cup olive oil; 2 bay leaves; 1 orange, quartered; For the Fresh Mojo Sauce:; 8 cloves garlic, minced; 1/2 cup sour orange juice

The ultimate Cuban roasted pork featuring tender, juicy meat infused with a bold citrusy mojo marinade bursting with garlic, sour orange, and aromatic spices. This traditional Lechon Asado masterpiece combines the bright acidity of citrus with the pungent richness of garlic and cumin, creating an unforgettable Cuban dining experience that transforms simple pork into an extraordinary feast perfect for celebrations, family gatherings, or any time you crave the authentic flavors of Cuba's most beloved roasted pork tradition.

Prep Time

30 Minutes

Cook Time

Total Time

3H30 Minutes

Chef

RUY

Ingredients

Custard Cream

For the Perfect Pork:

4-5 lb pork shoulder (Boston butt)

2 teaspoons coarse salt

1 teaspoon black pepper

1/2 teaspoon paprika

For the Traditional Mojo Marinade:

12 cloves garlic, minced

1 cup sour orange juice (or 1/2 cup orange + 1/2 cup lime)

1/4 cup fresh lime juice

1/4 cup olive oil

2 tablespoons white vinegar

For the Aromatic Spice Blend:

2 teaspoons ground cumin

1 teaspoon dried oregano

1 teaspoon bay leaves, crushed

1/2 teaspoon ground coriander

1/4 teaspoon red pepper flakes

For the Citrus Enhancement:

Zest of 2 oranges

Zest of 2 limes

1 medium onion, thinly sliced

4 garlic cloves, sliced

For the Roasting Base:

2 cups chicken broth

1/4 cup olive oil

2 bay leaves

1 orange, quartered

For the Fresh Mojo Sauce:

8 cloves garlic, minced

1/2 cup sour orange juice

1/4 cup olive oil

1 teaspoon salt

1/2 teaspoon cumin

For the Garnish:

Fresh cilantro, chopped

Orange slices

Lime wedges

Sliced red onions

For the Cuban Sides:

Black beans

Yellow rice

Fried plantains

For Special Equipment:

Large roasting pan

Meat thermometer

Large mixing bowl

Citrus juicer

Instructions

Score pork shoulder in diamond pattern, cutting 1/4 inch deep into fat layer.

Season pork generously with salt, pepper, and paprika, rubbing into scores.

Combine minced garlic, sour orange juice, lime juice, and olive oil for marinade.

Add cumin, oregano, crushed bay leaves, coriander, and red pepper flakes.

Mix in orange and lime zest, white vinegar, and sliced onions.

Place pork in large bowl and pour marinade over, massaging into meat.

Cover and refrigerate for at least 4 hours or preferably overnight.

Remove pork from refrigerator 1 hour before cooking to reach room temperature.

Preheat oven to 325°F and position rack in lower third.

Place pork fat-side up in roasting pan with sliced garlic and bay leaves.

Pour chicken broth around pork and drizzle with olive oil.

Add orange quarters to pan for extra citrus aromatics during roasting.

Roast for 2.5-3 hours until internal temperature reaches 195°F for pulling.

Baste pork every 45 minutes with pan juices for maximum flavor.

For crispy skin, increase temperature to 450°F for last 15 minutes.

Meanwhile, prepare fresh mojo sauce by combining remaining garlic and citrus.

Heat olive oil in small pan and sauté garlic until fragrant.

Add sour orange juice, salt, and cumin, simmer for 2 minutes.

Let pork rest for 20 minutes before slicing or shredding.

Serve with fresh mojo sauce, cilantro, orange slices, and lime wedges.

Accompany with traditional Cuban sides like black beans and yellow rice.

Authentic Cuban Mojo Pork - Citrusy Garlicky Roasted Lechon Asado with Traditional Marinade

RUY

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Authentic Cuban Mojo Pork and Lechon Asado Perfection

Authentic Cuban Mojo Pork - Citrusy Garlicky Roasted Lechon Asado with Traditional Marinade

Ingredients

Instructions