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Roasted Cuban Mojo Pork (Lechón Asado)

Tender, citrusy, garlicky Cuban-style roast pork marinated in traditional mojo and slow-roasted until fall-apart delicious.
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Prep Time 20 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 50 minutes
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
 

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

Notes

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