Roasted Cuban Mojo Pork (Lechon Asado) Recipe

I invite you to try my Cuban Mojo Pork Roast that bursts with vibrant citrus and garlic flair. I marinated succulent pork in a blend of orange and lime juices with aromatic herbs to create a dish full of character. This recipe promises to captivate your senses and spark a flavor adventure.

I love experimenting with bold flavors and this Roasted Cuban Mojo Pork never fails to surprise me. I always start off with either 3 to 4 lbs of pork shoulder or pork loin and mix up a marinade that really wakes up your taste buds.

I’ll mix in 1/2 cup of fresh orange juice squeezed right before I start, 1/4 cup of fresh lime juice, and 1/4 cup of olive oil. Then, I throw in 8 garlic cloves minced to perfection along with 1 tsp ground cumin, 1 tsp dried oregano, and 1 tsp salt.

Sometimes I’ll add 1/2 tsp black pepper and even a bay leaf or a tsp of sugar to balance that citrus tang. This dish brings in a fusion of influences reminiscent of international pork recipes like Filipino Roast Pork and Cuban Mojo Pork Roast.

Give it a try and be ready for a flavor adventure you wont forget.

Why I Like this Recipe

1. I really love how the citrus juices, like the fresh orange and lime, give the pork a tangy kick that makes every bite explode with flavor.
2. The mix of garlic, cumin, and oregano is just perfect, it gives the dish that authentic Cuban vibe that makes me feel like I’m messing around in a real kitchen.
3. I enjoy how the pork stays super tender and juicy since it’s roasted slowly and the marinade really soaks in, even though sometimes I overthink the timing.
4. And honestly, I like how simple the recipe is even though it packs so much flavor, which is cool because sometimes I just want to whip something up without a ton of fuss.

Ingredients

• Pork Shoulder: Provides high protein, rich flavor, and essential nutrients for a hearty meal.
• Orange Juice: Adds natural sweetness, tenderizes meat, and supplies vitamin C for immune support.
• Lime Juice: Offers tangy acidity to balance flavors and brighten the marinade’s taste.
• Olive Oil: Healthy fat that enhances juiciness and carries spices throughout the dish.
• Garlic: Infuses a bold, aromatic kick, plus it has beneficial antioxidants.
• Cumin, Oregano, Bay Leaf: Contribute earthy, aromatic spice notes that elevate the overall flavor.
• Sugar: A pinch balances the citrus tang with a hint of sweetness, rounding out the mix.

Ingredient Quantities

• 3 to 4 lbs pork shoulder or pork loin, trimmed and ready
• 1/2 cup fresh orange juice (squeeze em right before you start)
• 1/4 cup fresh lime juice
• 1/4 cup olive oil
• 8 garlic cloves, minced (or more if you really love garlic!)
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt (adjust to taste, dont be shy)
• 1/2 tsp black pepper
• 1 bay leaf (optional, for that extra flavor twist)
• 1 tsp sugar (optional, helps balance the citrus tang)

How to Make this

1. Preheat your oven to 375°F while you get everything prepped.

2. In a large bowl, mix together the fresh orange juice, lime juice, olive oil, minced garlic, ground cumin, dried oregano, salt, black pepper, bay leaf, and sugar if you’re using it.

3. Place your pork shoulder or pork loin into the bowl and thoroughly coat the meat with the marinade, making sure you rub in all the flavors.

4. Let the pork marinate in the fridge for at least 2 hours, but overnight is best if you can wait.

5. After marinating, put the pork in a roasting pan. Pour any extra marinade over the top and let it sit.

6. Roast the pork in the preheated oven for about 20-25 minutes per pound, or until the inside temperature reads around 145°F for pork loin and a bit higher if you’re using pork shoulder.

7. Check on your pork occasionally and if it starts drying out or browning too quickly, you can cover it lightly with foil.

8. Once it’s done, take the pork out of the oven and let it rest for 10-15 minutes so the juices can settle.

9. After resting, slice the pork against the grain so it stays tender and juicy.

10. Serve up your Roasted Cuban Mojo Pork with your favorite sides like potatoes or a simple salad and enjoy a blast of Cuban flavor!

Equipment Needed

1. Oven – Set to 375°F
2. Large mixing bowl
3. Measuring cups and spoons
4. Knife and cutting board (for mincing garlic and slicing pork)
5. Roasting pan
6. Aluminum foil (to cover the pork if it browns too quickly)
7. Tongs or spatula (for handling the meat)
8. Meat thermometer (to check that the pork reaches the proper internal temperature)
9. Refrigerator (for marinating the pork)

FAQ

Roasted Cuban Mojo Pork (Lechon Asado) Recipe Substitutions and Variations

• If you cant find pork shoulder, you can use pork butt instead. It cooks up similarly and still gives you that rich flavor.
• No fresh orange juice? Try a high-quality bottled orange juice or a mix of orange and pineapple juice for a sweeter twist.
• If you’re out of fresh lime juice, lemon juice works fine. It gives a different citrus kick but still gets the job done.
• Don’t have olive oil? Canola or vegetable oil can be used as substitutes, though they have a milder flavor.

Pro Tips

1. Marinate your pork for as long as you can, even overnight if possible, cause that extra time really helps the flavors soak in and makes the meat way more tender.

2. Keep an eye on how quickly the pork browns. If you see it drying out or getting too dark, don’t be afraid to toss a piece of foil over it so it cooks more evenly.

3. Make sure you let the pork rest after it comes out of the oven. Even if it seems done, resting for about 10-15 minutes lets the juices even out, so every bite is juicy.

4. When you’re checking the temperature, remember that the ideal reading varies a bit depending on if you’re using pork loin or pork shoulder. It might be a good idea to invest in a reliable meat thermometer if you don’t have one already.