Cuban Mojo Roasted Pork: Recipe, Tips, and Delicious Variations

Cuban Mojo Roasted Pork, or Lechon Asado as it’s traditionally known, is a dish that’s practically synonymous with celebration. Imagine sinking your teeth into succulent, fall-apart pork, infused with a vibrant citrus and garlic marinade that dances on your tongue. Are you ready to experience a flavor explosion that will transport you straight to the heart of Havana?

This isn’t just a recipe; it’s a culinary journey steeped in history. Lechon Asado has been a cornerstone of Cuban cuisine for generations, often gracing tables during holidays, family gatherings, and special occasions. The dish reflects the island’s rich blend of Spanish, African, and Caribbean influences, resulting in a flavor profile that’s both comforting and exciting.

What makes Cuban Mojo Roasted Pork so irresistible? It’s the perfect marriage of textures – the crispy, crackling skin gives way to incredibly tender, juicy meat. The mojo marinade, a symphony of sour orange, garlic, oregano, and cumin, penetrates every fiber, creating a depth of flavor that’s simply unforgettable. Beyond the taste, it’s a dish that brings people together. The aroma alone is enough to evoke feelings of warmth and nostalgia. While traditionally roasted whole, this recipe offers a more manageable approach for the home cook, allowing you to enjoy the authentic flavors of Cuba without the need for a massive pig roast. So, let’s embark on this culinary adventure and create a Lechon Asado that will impress your family and friends!

this Recipe

Ingredients:

• For the Mojo Marinade:
• 1 cup fresh orange juice
• 1/2 cup fresh lime juice
• 1/4 cup olive oil
• 1 head of garlic, peeled and minced (about 10-12 cloves)
• 2 tablespoons dried oregano
• 1 tablespoon ground cumin
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon ground coriander
• 1/2 teaspoon red pepper flakes (optional, for a little heat)
• 1/4 cup chopped fresh cilantro
• 2 tablespoons chopped fresh mint
• For the Pork:
• 4-5 pound boneless pork shoulder (also known as Boston butt)
• 2 tablespoons olive oil
• 1 large onion, quartered
• 4 cloves garlic, smashed
• 2 bay leaves
• 1 cup chicken broth (or water)
• Optional Toppings:
• Pickled red onions
• Fresh cilantro
• Lime wedges

Preparing the Mojo Marinade:

Okay, let’s get started with the heart of this dish – the mojo marinade! This is where all the magic happens, infusing the pork with that incredible Cuban flavor. Trust me, the aroma alone will make your mouth water.

1. First, grab a large bowl. We need enough space to mix all those delicious ingredients together.
2. Pour in the fresh orange juice and lime juice. Freshly squeezed is always best for the brightest flavor, but store-bought will work in a pinch.
3. Next, add the olive oil. This helps to carry the flavors and keeps the pork nice and moist during roasting.
4. Now comes the garlic! Mince it really finely. I like to use a garlic press for this, but chopping it with a knife works just as well. Don’t be shy with the garlic – it’s a key component of mojo.
5. Add the dried oregano, ground cumin, salt, pepper, and ground coriander. These spices are what give the mojo its signature Cuban taste.
6. If you like a little kick, toss in the red pepper flakes. Just a pinch will do!
7. Finally, stir in the chopped fresh cilantro and mint. These herbs add a fresh, vibrant note to the marinade.
8. Whisk everything together really well until all the ingredients are combined. Give it a taste and adjust the seasoning if needed. Maybe a little more salt? A touch more lime juice? It’s your mojo, so make it your own!

Marinating the Pork:

Now that we have our amazing mojo marinade, it’s time to get that pork soaking in all that goodness. This is a crucial step, so don’t rush it! The longer the pork marinates, the more flavorful it will be.

1. Place the pork shoulder in a large resealable plastic bag or a large bowl. If using a bowl, make sure it’s non-reactive (like glass or ceramic).
2. Pour the mojo marinade over the pork, making sure it’s completely coated.
3. If using a plastic bag, squeeze out as much air as possible and seal it tightly. If using a bowl, cover it tightly with plastic wrap.
4. Place the pork in the refrigerator and let it marinate for at least 4 hours, or preferably overnight (or even up to 24 hours!). The longer, the better! Turn the bag or pork in the bowl occasionally to ensure even marinating.

Roasting the Pork:

Alright, the moment we’ve been waiting for! It’s time to roast that pork and fill your kitchen with the most incredible aroma. This is a low and slow process, so be patient. The result will be worth it, I promise!

1. Preheat your oven to 325°F (160°C).
2. Remove the pork from the refrigerator and let it sit at room temperature for about 30 minutes. This will help it cook more evenly.
3. Remove the pork from the marinade and pat it dry with paper towels. This will help it get a nice sear. Reserve the marinade – we’ll use it later!
4. Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
5. Sear the pork on all sides until it’s nicely browned. This will take about 3-4 minutes per side. Searing the pork adds a lot of flavor, so don’t skip this step!
6. Remove the pork from the Dutch oven and set it aside.
7. Add the quartered onion and smashed garlic to the Dutch oven and cook until softened, about 5-7 minutes.
8. Pour in the reserved mojo marinade and bring it to a simmer, scraping up any browned bits from the bottom of the pot. These browned bits are packed with flavor!
9. Add the bay leaves and chicken broth (or water).
10. Return the pork to the Dutch oven, nestling it into the marinade. The liquid should come about halfway up the sides of the pork. If needed, add a little more broth or water.
11. Cover the Dutch oven tightly with the lid and transfer it to the preheated oven.
12. Roast the pork for 4-5 hours, or until it’s fork-tender and easily shreds. The exact cooking time will depend on the size of your pork shoulder.
13. Check the pork periodically during cooking. If the liquid is evaporating too quickly, add a little more broth or water.
14. Once the pork is cooked, remove the Dutch oven from the oven and let it rest for at least 30 minutes before shredding. This will allow the juices to redistribute, resulting in a more tender and flavorful pork.

Shredding and Serving:

The final step! Now we get to shred that beautiful, tender pork and enjoy the fruits of our labor. Get ready for a flavor explosion!

1. Remove the pork from the Dutch oven and place it on a cutting board.
2. Using two forks, shred the pork into bite-sized pieces.
3. Skim off any excess fat from the surface of the cooking liquid in the Dutch oven.
4. Return the shredded pork to the Dutch oven and toss it with the cooking liquid. This will keep the pork moist and flavorful.
5. Serve the Cuban Mojo Roasted Pork hot, with your favorite sides. It’s delicious in sandwiches, tacos, or served over rice with black beans and plantains.
6. Garnish with pickled red onions, fresh cilantro, and lime wedges for an extra burst of flavor.

Serving Suggestions:

• Cuban Sandwiches: Layer the shredded pork with ham, Swiss cheese, pickles, and mustard on Cuban bread, then press until golden brown and crispy.
• Tacos: Fill warm tortillas with the shredded pork, top with your favorite taco toppings, such as salsa, guacamole, and sour cream.
• Rice and Beans: Serve the shredded pork over a bed of white rice with black beans and fried plantains for a classic Cuban meal.
• Bowls: Create a flavorful bowl with a base of quinoa or rice, topped with the shredded pork, roasted vegetables, and a drizzle of mojo sauce.

Tips and Tricks:

• Don’t skip the searing! Searing the pork adds a depth of flavor that you won’t get otherwise.
• Be patient with the roasting time. Low and slow is the key to tender, flavorful pork.
• Let the pork rest before shredding. This allows the juices to redistribute, resulting in a more moist and flavorful pork.
• Adjust the seasoning to your liking. The mojo marinade is a starting point, so feel free to adjust the ingredients to suit your taste.
• Make it ahead of time! This dish is even better the next day, as the flavors have had time to meld together.

Enjoy your delicious Cuban Mojo Roasted Pork!

Conclusion:

This isn’t just another pork recipe; it’s a culinary journey to the heart of Cuba! The vibrant, citrusy mojo marinade, combined with the slow roasting process, transforms an ordinary pork shoulder into an extraordinary, melt-in-your-mouth masterpiece. Trust me, the aroma alone will have your family and neighbors begging for a taste. This Cuban Mojo Roasted Pork is a must-try because it delivers an explosion of flavor that’s both comforting and exciting, perfect for any occasion, from a casual weeknight dinner to a festive weekend gathering.

But the deliciousness doesn’t stop there! The versatility of this dish is truly remarkable. Imagine shredding the succulent pork and piling it high on crusty Cuban bread with Swiss cheese, ham, pickles, and mustard for an authentic Cuban sandwich. Or, picture it served alongside fluffy white rice, black beans, and sweet plantains for a classic Cuban plate. For a lighter option, try using it as a filling for tacos or burritos, topped with fresh salsa and a dollop of sour cream.

And speaking of variations, feel free to experiment with the marinade to suit your own taste. If you like a little heat, add a pinch of red pepper flakes or a finely chopped jalapeño to the mojo. For a sweeter flavor profile, a touch of honey or brown sugar can work wonders. You can also adjust the herbs to your liking – oregano, cumin, and cilantro are all fantastic additions. Don’t be afraid to get creative and make it your own!

The key to truly unlocking the potential of this recipe lies in the slow roasting process. The low and slow cooking allows the flavors of the mojo to deeply penetrate the pork, resulting in an incredibly tender and flavorful final product. While it requires a bit of patience, the reward is well worth the wait. You can even use a slow cooker for an even easier, hands-off approach. Simply sear the pork shoulder on all sides, then place it in the slow cooker with the mojo marinade and cook on low for 8-10 hours, or on high for 4-6 hours.

I truly believe that this Cuban Mojo Roasted Pork will become a staple in your kitchen. It’s a crowd-pleaser, it’s relatively easy to make, and it’s bursting with authentic Cuban flavor. So, what are you waiting for? Gather your ingredients, fire up your oven (or slow cooker!), and prepare to be amazed.

I’m so excited for you to try this recipe and experience the magic of Cuban cuisine. Once you’ve made it, I’d love to hear about your experience! Did you make any variations? What did you serve it with? Share your photos and stories in the comments below. Let’s create a community of Cuban food lovers and inspire each other with our culinary adventures! Happy cooking!