Hey there, lovely mamas and foodies! If you have ever watched the movie Chef and found yourself drooling over that incredible roast pork they use to make Cubanos, you have come to the right place. Today, we are diving deep into the world of Cuban Mojo Pork (or Lechon Asado), and let me tell you, this recipe is an absolute game-changer for your recipe rotation.

There is something truly magical about the smell of pork slow-roasting in the oven. It fills the entire house with an aroma of garlic, bright citrus, and savory herbs that brings everyone running to the kitchen before the timer even goes off. This isn’t just a dinner; it is an experience. It is the kind of meal that feels like a warm hug after a long, chaotic week of school drop-offs, soccer practice, and endless laundry piles.

What I love most about this recipe is how forgiving and versatile it is. We are using a pork shoulder (also known as a Boston butt), which is an inexpensive cut of meat that loves to be cooked low and slow. The magic lies in the Mojo marinade—a vibrant, garlicky, citrusy bath that tenderizes the meat and infuses every single fiber with flavor. Whether you serve it alongside black beans and rice, pile it high on a toasted roll with Swiss cheese and pickles, or use it for the best tacos of your life, this pork delivers every single time.

So, grab your apron and maybe a glass of wine, and let’s get cooking! This is one of those ‘set it and forget it’ meals that makes you look like a culinary genius with minimal active effort. Trust me, your family is going to be begging for this one on repeat!

History & Origins

To truly appreciate this dish, we have to take a little trip to Cuba! Mojo Pork, or Lechon Asado, is the crown jewel of Cuban cuisine. Traditionally, this dish is the centerpiece of Noche Buena (Christmas Eve) celebrations, where entire pigs are often roasted in a box (La Caja China) or over an open fire pit in the backyard. It is a communal, festive event that brings families together.

The roots of this dish are a beautiful blend of cultures. The technique of roasting pork was brought over by the Spanish, but the flavors are distinctly Caribbean. The word ‘Mojo’ comes from the Portuguese molho, meaning sauce. The critical component here is the sour orange (Naranja Agria), a fruit native to Southeast Asia that traveled to Spain and then to the Caribbean. Because sour oranges were abundant in Cuba, they became the base for this iconic marinade, providing the acidity needed to tenderize tough cuts of meat while adding a unique floral tang that regular lemons or limes just can’t replicate on their own.

Why This Recipe Works

You might be wondering, ‘Why does this specific combination of ingredients work so well?’ It all comes down to the science of marinating and slow roasting. The star of the show here is the acidity from the citrus. The citric acid in the orange and lime juice works to denature the proteins in the meat. Essentially, it helps break down the tough connective tissues in the pork shoulder before it even hits the oven.

However, the real magic happens during the cooking process. Pork shoulder is a fatty, tough cut of meat loaded with collagen. When you cook it at a low temperature (we are talking 325°F) for several hours, that collagen slowly melts into gelatin. This serves two purposes: it keeps the meat incredibly moist and gives it that succulent, ‘melt-in-your-mouth’ texture. The massive amount of garlic and herbs (oregano and cumin) are fat-soluble, meaning as the pork fat renders down, it carries those flavors deep into the meat. Finishing the roast at a high temperature creates that irresistible, crispy bark (the chicharron) that contrasts perfectly with the tender interior.

Why You’ll Love This Recipe

• ✓Incredibly budget-friendly using pork shoulder
• ✓Perfect for meal prepping and freezer meals
• ✓Versatile leftovers for sandwiches, tacos, and bowls
• ✓Authentic, restaurant-quality flavor at home
• ✓Hands-off cooking method
• ✓Gluten-free and Keto-friendly

Equipment You’ll Need

• ✓Large Roasting Pan or Dutch Oven
• ✓Food Processor or Blender
• ✓Meat Thermometer
• ✓Chef’s Knife
• ✓Citrus Juicer
• ✓Large Ziploc Bag or Marinating Container

Ingredients

• ✓6-8 lb Bone-in Pork Shoulder (Boston Butt), skin on if possible
• ✓20 cloves Garlic, peeled (yes, twenty!)
• ✓1 cup Sour Orange Juice (or substitute: 2/3 cup fresh orange juice + 1/3 cup fresh lime juice)
• ✓1/2 cup Extra Virgin Olive Oil
• ✓1 tablespoon Fresh Oregano, chopped (or 1 tbsp dried)
• ✓2 teaspoons Ground Cumin
• ✓1 teaspoon Black Peppercorns (or 1 tsp ground black pepper)
• ✓1 tablespoon Kosher Salt (plus more for the outside)
• ✓1 handful Fresh Cilantro (optional, for garnish)
• ✓1 handful Fresh Mint leaves (optional, for marinade nuance)

Instructions

1. Prep the Pork: Rinse your pork shoulder and pat it thoroughly dry with paper towels. Using a sharp knife, score the fat cap in a cross-hatch diamond pattern. Do not cut into the meat, just through the skin and fat. This helps the marinade penetrate and the fat render.
2. Make the Mojo: In a food processor or blender, combine the garlic cloves, sour orange juice (or your orange/lime mix), olive oil, oregano, cumin, black pepper, mint (if using), and 1 tablespoon of salt. Pulse until the garlic is finely minced and the mixture is emulsified. It should smell heavenly!
3. Marinate: Place the pork in a large roasting pan or a jumbo Ziploc bag. Pour the marinade all over the pork. Use your hands (wear gloves if you want!) to massage the marinade into the meat, especially into those score marks and any crevices. Seal it up and refrigerate. Tip: Marinate for at least 12 hours, but 24 hours is best for maximum flavor.
4. Room Temp: When you are ready to cook, remove the pork from the fridge and let it sit on the counter for about 1 hour to come to room temperature. This ensures even cooking. Preheat your oven to 325°F (165°C).
5. Roast: Place the pork, fat side up, in a roasting pan. Pour the remaining marinade from the bag over the pork. Cover the pan tightly with aluminum foil. Roast in the oven for about 3.5 to 4 hours.
6. Crisp the Skin: Remove the foil. Increase the oven temperature to 400°F (200°C). Baste the pork with the pan juices. Roast for another 30-45 minutes until the skin is crispy and brown, and the internal temperature reaches at least 190°F (shredding temp).
7. Rest: Remove from the oven and tent loosely with foil. Let the meat rest for at least 20-30 minutes. This is crucial to keep the juices inside!
8. Serve: Shred the meat with two forks, tossing it in the pan juices (the Mojo) before serving. Garnish with fresh cilantro and lime wedges.

Expert Cooking Tips

• ✓Don’t rush the marinade: The acid needs time to work its magic. If you only have an hour, the flavor will be surface-level only.
• ✓Fat Cap is Key: Try to find a pork shoulder with a nice thick layer of fat. As it melts, it bastes the meat naturally.
• ✓The Sauce: After shredding, do not discard the liquid in the bottom of the pan! That is liquid gold. Skim off excess fat if you want, but toss the meat back in that juice.
• ✓Sour Orange Substitute: If you can’t find bottled Naranja Agria or fresh sour oranges at a Latin market, the mix of 2 parts orange juice to 1 part lime juice is the closest chemical substitute.

Substitutions and Variations

If you cannot find a Pork Shoulder/Boston Butt, a Pork Picnic Roast is a great alternative; it usually has more bone and skin, which is great for flavor. Do not use a Pork Loin or Tenderloin for this recipe—they are too lean and will dry out with this cooking method. For the sour orange, as mentioned, mix fresh navel orange juice with lime juice. If you are out of fresh oregano, dried works fine, but use half the amount as it is more potent. If you want a little heat, feel free to add a pinch of red pepper flakes to the blender, though traditional Mojo isn’t spicy.

Common Mistakes to Avoid

The biggest mistake people make is not roasting it long enough. If the meat is tough, it simply hasn’t cooked long enough for the connective tissue to break down. Be patient! Another mistake is skipping the resting period. If you cut into the pork immediately after taking it out of the oven, all those precious juices will run out onto the cutting board, leaving you with dry meat. Lastly, using bottled lime juice instead of fresh is a no-no; the preservatives can give the marinade a metallic taste.

Serving Suggestions

This pork is incredibly versatile! Here is how we love to serve it:

• Classic Cuban Plate: Serve alongside Moros y Cristianos (black beans and rice) and sweet fried plantains (maduros).
• The Cubano Sandwich: Layer the leftovers on Cuban bread with ham, Swiss cheese, pickles, and mustard, then press until crispy.
• Tacos: Use corn tortillas, pickled onions, and cotija cheese for a fusion taco night.
• Mojo Bowls: A base of cauliflower rice, avocado, and salsa for a low-carb option.

Storage and Reheating Tips

Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually meld and get better on day two!

Freezer: This freezes beautifully. Place shredded pork with some of the juices into freezer-safe bags. Remove as much air as possible. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: The best way to reheat is in a skillet on the stove or in the oven covered with foil to prevent drying out. Add a splash of water or orange juice if it looks dry.

Frequently Asked Questions

What is Mojo marinade made of?

Mojo marinade is a traditional Cuban sauce made primarily from sour orange juice, lots of garlic, olive oil, oregano, and cumin. It is tangy, savory, and aromatic.

Can I make this in a slow cooker?

Absolutely! Marinate as directed, then place in the slow cooker on Low for 8-10 hours. You won’t get the crispy skin, but the meat will be incredibly tender.

Is Mojo Pork spicy?

No, traditional Mojo Pork is not spicy. It is very flavorful and zesty due to the garlic and citrus, but it does not contain chili heat.

Why is my pork tough?

If the pork is tough, it likely needs to cook longer. Pork shoulder needs time for the collagen to break down. Put it back in the oven and check it in 30 minutes.

Can I use chicken instead?

Yes! This marinade is delicious on chicken. Use bone-in, skin-on chicken thighs and roast for about 45 minutes at 400°F.

Do I have to use a food processor?

No, you can mince the garlic by hand and whisk the ingredients together in a bowl. The food processor just makes it faster and helps emulsify the oil.

What is a substitute for sour orange?

The best substitute is a mixture of 2 parts fresh orange juice and 1 part fresh lime juice. You can also add a splash of grapefruit juice if you have it.

How much pork do I need per person?

For a bone-in roast, plan on about 3/4 pound to 1 pound of raw weight per person, as there will be shrinkage and bone weight loss.

Conclusion

There you have it, friends—the secret to making the most mouthwatering, authentic Cuban Mojo Pork right in your own kitchen. I hope this recipe brings a little bit of Caribbean sunshine to your table, no matter the weather outside. It is a labor of love that pays off in big, bold flavors that your family will cherish.

Don’t forget to pin this recipe for later and tag me on Instagram if you make it! I love seeing your creations. Happy cooking!