Cuban Mojo Pork (Lechón Asado)

by SpiceRouteCooks
Prep: 20m
Cook: 2h
pork
Cuban Mojo Pork (Lechón Asado) - Image

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Ingredients
Servings:6
3/4cupolive oil
1tbsporange zest
3/4cuporange juice
1/2cuplime juice
1cupcilantro
1/4cupmint
8garlic
2tsporegano
2tspcumin
salt and pepper
3 1/2lbboneless pork shoulder
Nutrition Facts

Per serving

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Instructions
  1. 1

    Make the mojo marinade

    In a large zip-top bag or bowl, combine 3/4 cup olive oil, 1 tablespoon orange zest, 3/4 cup fresh orange juice, 1/2 cup fresh lime juice, 1 cup finely chopped cilantro, 1/4 cup finely chopped mint, 8 minced garlic cloves, 2 teaspoons oregano, and 2 teaspoons ground cumin. The orange-and-lime combo stands in for the sour Seville oranges used in Cuba.

  1. 2

    Marinate the pork

    Add the 3 1/2-pound boneless pork shoulder to the marinade, seal, and refrigerate at least a few hours, but ideally overnight. The longer it soaks, the deeper the citrus and garlic sink in.

  2. 3

    Start it hot

    Preheat the oven to 425°F and set a wire rack over a rimmed baking sheet. Lift the pork out, discard the used marinade, and season it generously all over with salt and pepper. Roast for 30 minutes, until lightly browned.

  3. 4

    Finish low and slow

    Turn the oven down to 375°F and roast another 1 hour 20 to 30 minutes, until a meat thermometer reads 160°F. Starting hot and then dropping the heat is what gives you that gorgeous crust without drying out the inside.

  4. 5

    Rest and slice

    Transfer the pork to a cutting board, tent loosely with foil, and let it rest at least 20 minutes so the juices redistribute. Carve against the grain and serve.

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Cuban Mojo Pork (Lechón Asado)

Created by: SpiceRouteCooks

Prep Time: 20m
Cook Time: 2h
Servings: 6

Ingredients

  • 3/4 cup olive oil
  • 1 tbsp orange zest
  • 3/4 cup orange juice
  • 1/2 cup lime juice
  • 1 cup cilantro
  • 1/4 cup mint
  • 8 garlic
  • 2 tsp oregano
  • 2 tsp cumin
  • salt and pepper
  • 3 1/2 lb boneless pork shoulder

Instructions

  1. Make the mojo marinadeIn a large zip-top bag or bowl, combine 3/4 cup olive oil, 1 tablespoon orange zest, 3/4 cup fresh orange juice, 1/2 cup fresh lime juice, 1 cup finely chopped cilantro, 1/4 cup finely chopped mint, 8 minced garlic cloves, 2 teaspoons oregano, and 2 teaspoons ground cumin. The orange-and-lime combo stands in for the sour Seville oranges used in Cuba.
  2. Marinate the porkAdd the 3 1/2-pound boneless pork shoulder to the marinade, seal, and refrigerate at least a few hours, but ideally overnight. The longer it soaks, the deeper the citrus and garlic sink in.
  3. Start it hotPreheat the oven to 425°F and set a wire rack over a rimmed baking sheet. Lift the pork out, discard the used marinade, and season it generously all over with salt and pepper. Roast for 30 minutes, until lightly browned.
  4. Finish low and slowTurn the oven down to 375°F and roast another 1 hour 20 to 30 minutes, until a meat thermometer reads 160°F. Starting hot and then dropping the heat is what gives you that gorgeous crust without drying out the inside.
  5. Rest and sliceTransfer the pork to a cutting board, tent loosely with foil, and let it rest at least 20 minutes so the juices redistribute. Carve against the grain and serve.

Notes & Tips

Mojo (say it 'MOH-ho') comes from the Spanish word 'mojar,' meaning to wet, which is exactly what this bright citrus-garlic-herb marinade does to the pork. The technique traces back to the Canary Islands and took root in Cuba, where lechón asado became the centerpiece of holidays and long Sunday tables. Traditionally it leans on sour Seville oranges; a mix of regular orange and lime gets you beautifully close. Don't skip the overnight marinade or the 20-minute rest, those two steps are the whole game. Serve it with black beans and rice, or pile it into a Cubano sandwich with ham, Swiss, pickles, and mustard.