If you want a pork recipe that’s insanely juicy, tangy, garlicky, citrusy, full of bold flavor, and perfect for feeding a crowd, Roasted Cuban Mojo Pork — Lechón Asado — is the one. This recipe takes a simple pork shoulder and transforms it into tender, pull-apart, caramelized perfection using the magic of mojo marinade: fresh orange juice, lime juice, garlic, oregano, cumin, and olive oil.

Mojo pork is a staple of Cuban cuisine. Traditionally, whole pigs are slow-roasted for hours, but this oven-friendly version gives you the same incredible flavor using a pork shoulder or pork butt. The marinade soaks deep into the meat, breaking down the fibers and giving the pork its signature tangy, aromatic, citrus-forward taste.

Whether you’re preparing a holiday dinner, weekend family feast, or meal prep for the week — this mojo pork delivers a flavor explosion that everyone loves.

Why This Lechón Asado Recipe Works

1. The Citrus-Garlic Mojo Marinade Is Everything

Fresh orange juice, lime juice, garlic, oregano, and cumin blend into a powerful flavor base. It tenderizes the pork while infusing it with brightness and depth.

2. Slow Roasting Creates Tender Meat

Pork shoulder becomes soft, juicy, and shreddable after hours of low, slow cooking with a final blast of heat for crispy edges.

3. Perfect Balance of Sweet, Sour, Savory & Aromatic

Cuban food is all about balance: citrus → fresh, garlic → bold, spices → warm, pork → rich and hearty.

4. Incredible Leftovers

Mojo pork is even better the next day and perfect for:

bowls
tacos
sandwiches
rice & beans
arepas

5. Crowd-Friendly & Make-Ahead

Ideal for gatherings, holidays, and casual family meals.

Ingredient Breakdown

Pork Shoulder (Pork Butt)

Marbled, slow-cooking cut that becomes fall-apart tender. Bone-in or boneless both work.

Mojo Marinade

Fresh orange juice
Fresh lime juice
Garlic (lots)
Oregano
Cumin
Olive oil
Salt & pepper

This marinade does the heavy lifting and creates the iconic Cuban flavor profile.

Roasting Aromatics

Onions
Bay leaves (optional)

Finishing

Extra citrus squeezed at the end makes flavors pop.

How to Make Roasted Cuban Mojo Pork (Lechón Asado)

1. Make the Mojo Marinade

In a bowl blend:

Orange juice
Lime juice
Garlic
Olive oil
Oregano
Cumin
Salt & pepper

It should be tangy, bright, and aromatic.

2. Score or Pierce the Pork

This helps the marinade seep deep inside. Pork shoulder is thick, so piercing ensures deep flavor.

3. Marinate Overnight

Pour marinade over the pork, cover, and marinate at least 4 hours — overnight is ideal for maximum flavor.

4. Roast Low & Slow

Place pork in a roasting pan with onions. Cover with foil and roast until fork-tender. This step keeps all juices inside.

5. Remove Foil & Brown

During the last 20–30 minutes, roast uncovered for caramelized edges and golden color.

6. Shred or Slice

Both work — Cuban Lechón Asado varies. Spoon pan juices or fresh mojo over to finish.

Roasted Cuban Mojo Pork (Lechón Asado)

Tender, citrusy, garlicky Cuban-style roast pork marinated in traditional mojo and slow-roasted until fall-apart delicious.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 4 30

Total Time 4 50

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: Caribbean, Cuban

Calories: 480

Ingredients Equipment Method Notes

Ingredients

Pork and Marinade

4 lb pork shoulder bone-in or boneless
1 cup orange juice
0.5 cup lime juice
8 garlic cloves minced
1 tbsp oregano
2 tsp cumin
1 tbsp salt
1 tsp black pepper
0.25 cup olive oil

Roasting

1 onion sliced
2 bay leaves optional

Equipment

Roasting pan
Mixing bowl
Knife
Cutting board
Foil

Method

Whisk together orange juice, lime juice, garlic, oregano, cumin, salt, pepper, and olive oil.
Pierce pork shoulder all over to help marinade absorb.
Marinate pork for at least 4 hours or overnight.
Preheat oven to 300°F (150°C).
Place onions and bay leaves in roasting pan and set pork on top.
Pour remaining marinade over the pork and cover with foil.
Roast 3.5–4.5 hours until fork-tender.
Increase oven to 425°F (220°C) and roast uncovered 20–30 minutes to brown.
Rest, then slice or shred and serve with pan juices.

Notes

For extra authenticity, add sliced onions and mojo sauce on top when serving.

Serving Ideas

Classic Cuban Pairings

Black beans and rice
Fried plantains (tostones or maduros)
Yuca with garlic mojo
Cuban bread
Pickled onions

Modern Pairings

Mojo bowls with rice/quinoa
Mojo tacos
Mojo sliders with slaw

Variations

Spicy Mojo Pork

Add jalapeño or a pinch of red pepper flakes.

Crispy Mojo Pork

Shred and broil briefly to crisp edges.

Grill Finish

After roasting, finish pork on grill for smoky char.

Meal Prep & Storage

Fridge: 3–4 days
Freezer: 2–3 months
Reheat: Oven or skillet with some pan juices

Mojo pork gets even better the next day.

Ingredients (Dash Format)

Pork + Marinade

4–5 lb pork shoulder (bone-in or boneless)
1 cup orange juice
1/2 cup lime juice
8 cloves garlic, minced
1 tbsp oregano
2 tsp cumin
1 tbsp salt
1 tsp black pepper
1/4 cup olive oil

For Roasting

1 large onion, sliced
2 bay leaves (optional)

For Serving

Extra lime wedges
Fresh cilantro

Instructions (Numbered Format)

In a bowl whisk orange juice, lime juice, garlic, oregano, cumin, salt, pepper, and olive oil.
Pierce pork shoulder all over with a knife.
Place pork in a dish or bag and pour mojo marinade over it. Chill 4 hours to overnight.
Preheat oven to 300°F (150°C).
Place sliced onions and bay leaves in roasting pan; set pork on top.
Pour leftover marinade over the pork.
Cover with foil and roast 3.5–4.5 hours until fork-tender.
Remove foil and increase oven to 425°F (220°C).
Roast 20–30 minutes until edges caramelize.
Rest 10 minutes, then slice or shred.
Serve with fresh lime and extra pan juices.