Mojo Cuban Roast Pork (Lechon Asado): Authentic Recipe

This is how my family makes mojo Cuban roast pork: slow-roasted pork shoulder marinated overnight in a traditional Cuban mojo criollo of sour orange, garlic, cumin, and oregano. The meat comes out fall-apart tender with crispy edges and a bright, citrusy flavor you can't get from any other marinade. Finish it with a drizzle of Barbaro Mojo hot sauce and you've got the real thing.

Lechon asado is the centerpiece of every Cuban celebration: Nochebuena (Christmas Eve), birthdays, New Year's, and backyard cookouts all year long. This oven method makes it doable for a weeknight or weekend without a whole pig on a spit.

What is Mojo Cuban Roast Pork?

Mojo Cuban roast pork (lechon asado) is pork shoulder marinated in mojo criollo: a Cuban sauce built on sour orange juice, garlic, olive oil, cumin, and oregano. The citrus tenderizes the meat while the garlic and spices penetrate deep during an overnight marinade. The pork is then roasted low and slow until it pulls apart with a fork.

What sets Cuban roast pork apart from other pulled pork recipes is the mojo. It's not sweet or smoky: it's bright, garlicky, and tangy. That's the flavor profile that defines Cuban cooking.

Ingredients

For the Mojo Marinade

• 1 cup fresh orange juice (about 4 oranges)
• 1/2 cup fresh lime juice (about 4 limes)
• 1/3 cup olive oil
• 12 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon black pepper
• 1 tablespoon kosher salt
• 1 large white onion, quartered
• 1/2 bunch fresh cilantro

For the Pork

• 6-8 lb bone-in pork shoulder (pernil)
• 2 tablespoons kosher salt
• 1 tablespoon black pepper

For Serving

• Barbaro Mojo El Havanero or Jalabáo hot sauce
• White rice and black beans
• Sliced red onion
• Lime wedges

Instructions

Step 1: Make the Mojo Marinade

Combine the orange juice, lime juice, olive oil, minced garlic, cumin, oregano, black pepper, and salt in a blender. Pulse until the garlic is broken down but the marinade still has texture. Stir in the cilantro by hand.

Step 2: Score and Marinate the Pork

Using a sharp knife, score the pork shoulder in a crosshatch pattern about 1 inch deep on all sides. This lets the mojo penetrate deep into the meat. Season generously with salt and pepper, then place the pork in a large roasting pan or heavy-duty zip-lock bag. Pour the mojo over the pork, turning to coat. Tuck the quartered onion around the meat. Cover and refrigerate for at least 8 hours, ideally 24 hours. The longer you marinate, the deeper the flavor.

Step 3: Bring to Room Temperature

Remove the pork from the refrigerator 1 hour before cooking. This ensures even cooking throughout.

Step 4: Roast High, Then Low

Preheat your oven to 425°F (220°C). Place the pork fat-side up in a roasting pan with the marinade and onions. Roast uncovered for 30 minutes: this creates the crispy, caramelized exterior.

Reduce the oven temperature to 325°F (160°C). Cover the pan tightly with aluminum foil and continue roasting for 3 to 3.5 hours, basting with pan juices every 45 minutes. The pork is done when the internal temperature reaches 195-200°F and the meat pulls apart easily with a fork.

Step 5: Rest and Serve

Remove the pork from the oven and let it rest, covered, for 20 minutes. This allows the juices to redistribute. Pull the pork apart with two forks or slice against the grain. Spoon the pan juices over the meat and serve with a bottle of Barbaro Mojo El Havanero on the table: the citrus-garlic heat is the perfect finishing touch for lechon asado.

Tips for the Best Mojo Cuban Roast Pork

• Use bone-in pork shoulder. The bone adds flavor and keeps the meat juicier during the long roast. Boneless works but bone-in is better.
• Don't skip the overnight marinade. The citrus acid breaks down tough fibers in the pork. 8 hours is the minimum, 24 hours is ideal.
• Score the meat deep. Those cuts aren't just for looks: they let the mojo reach the center of the roast.
• Baste regularly. Every 45 minutes, spoon those pan juices back over the pork. This builds layers of flavor and keeps the surface moist.
• Sour orange substitute: Traditional mojo uses naranja agria (sour/bitter orange). Since it's hard to find, a 2:1 ratio of orange to lime juice is the closest substitute.
• Crispy skin finish: After the rest, broil the pork for 3-5 minutes to re-crisp the edges. Watch it carefully.

Slow Cooker Method

If you prefer a hands-off approach: marinate the pork overnight as directed above. Place in a slow cooker with the marinade and onions. Cook on low for 8-10 hours or high for 5-6 hours until the meat falls apart. You won't get the crispy exterior, but the meat will be incredibly tender. For crispy edges, transfer the shredded pork to a sheet pan and broil for 3-5 minutes.

What to Serve with Mojo Cuban Roast Pork

• Cuban black beans and white rice: the classic pairing
• Tostones (twice-fried plantains) with Barbaro Mojo Piñazo for dipping
• Yuca con mojo: boiled cassava with garlic mojo sauce
• Cuban sandwich: layer the leftover pork with ham, Swiss cheese, mustard, and pickles on pressed Cuban bread
• Mojo rice: stir a few spoonfuls of the pan juices into cooked white rice

How to Store Leftovers

Refrigerator: Store pulled pork in an airtight container with some pan juices for up to 4 days. Freezer: Freeze in portions with juices for up to 3 months. Thaw overnight in the refrigerator and reheat in a covered pan at 300°F.

Frequently Asked Questions

What cut of pork is best for Cuban roast pork?

Bone-in pork shoulder (also called pork butt or pernil) is the traditional and best cut. The marbling and connective tissue break down during slow roasting, creating tender, juicy meat.

How long should I marinate the pork in mojo?

Minimum 8 hours, ideally 24 hours. The citrus juice tenderizes the pork while the garlic and spices develop deeper flavor the longer you marinate.

Can I make mojo Cuban roast pork ahead of time?

Yes: lechon asado actually tastes better the next day. Cook, pull, and refrigerate with the juices. Reheat in a covered pan at 300°F. This is how most Cuban families do it for big gatherings.

What is mojo criollo?

Mojo criollo is a traditional Cuban marinade and sauce made from sour orange juice, garlic, olive oil, cumin, and oregano. It's the backbone of Cuban cooking: used on pork, chicken, yuca, and more. Learn more about mojo sauce.

What hot sauce goes with lechon asado?

A mojo-based hot sauce like Barbaro Mojo El Havanero is the most authentic pairing: it shares the same citrus-garlic base as the marinade but adds habanero heat. The flavors complement rather than compete with the pork.

More Cuban Pork Recipes

• Lechon Asado: The Best Cuban Roast Pork Recipe: our most detailed lechon asado recipe with crispy skin tips
• Cuban Mojo Marinade Recipe (Mojo Criollo): the marinade itself, with marinating times for every protein
• Best Hot Sauce for Lechon