Lechón Asado (Cuban Mojo-Roasted Pork Shoulder)
Slow-roasted pork shoulder marinated in a garlicky citrus mojo and finished until the exterior is deeply browned and the meat pulls apart — a classic Cuban celebratory roast.
4 hr 30 min
start to finish
30 min
hands on
Project
difficulty
8
servings
Ingredients
For the mojo (marinade)
Roughly, per serving
550 kcal40g protein6g carbs38g fat
An estimate, not a lab analysis.
Method
Make the mojo: in a large bowl whisk together bitter orange juice (or substitute), crushed garlic, kosher salt, oregano, cumin, black pepper, 3 tbsp olive oil, lime juice and apple cider vinegar until salt dissolves.
Trim any excessive exterior fat, then pat the pork shoulder dry and, if present, score the fat skin with 1/2-inch cuts in a crosshatch (do not cut into the meat).
Place the pork in a nonreactive container or a large zip-top bag, pour the mojo over it, turning to coat thoroughly so marinade reaches into the scores and under the skin where possible.
Marinate the pork in the refrigerator for at least 8 hours and up to 24 hours, turning once if possible.
Remove the pork from the refrigerator and let it sit at room temperature while you preheat the oven to 325°F (163°C).
Arrange the onion wedges and bay leaves in the bottom of a roasting pan and set a rack over them; transfer the pork to the rack fat-side up and pour any remaining marinade into the pan (do not reserve raw marinade separately).
Heat 1 tbsp olive oil in a large skillet over medium-high heat; sear the pork on all sides until well browned, about 8–10 minutes total (use tongs to hold fatty sides), then transfer back to the rack.
Cover the roasting pan tightly with foil and roast at 325°F (163°C) until the pork is tender and a probe or fork meets little resistance, about 3 hours.
Increase the oven temperature to 425°F (218°C), uncover the pan, and roast until the exterior is deeply browned and crisp in places, about 30 minutes.
Remove the pork from the oven and transfer to a cutting board; tent loosely with foil and let rest 15 minutes.
Make a quick pan sauce while the pork rests: skim most fat from the roasting pan into a heatproof bowl (leave browned bits), place pan over medium heat, add 1/4 cup (60 ml) extra orange juice and simmer, scraping up browned bits, until reduced slightly, 6–8 minutes; season to taste.
Slice or pull the pork against the grain, transfer to a platter, spoon pan sauce over and garnish with chopped cilantro; serve immediately.
Worth knowing
- Sour (bitter) orange (naranja agria) is traditional; if unavailable use the orange + lime substitution listed in the ingredients.
- Scoring the fat helps the mojo penetrate and encourages crisping during the high-heat finish.
- If you prefer pull-apart pork, roast until an instant-read thermometer in the thickest part reads 195–205°F (90–96°C); for slicing roast to 185–190°F (85–88°C).
- Use a rack so the meat roasts, not stews, and the underside is flavored by the onion and bay leaf steam.
- Leftovers are excellent reheated and make great sandwiches, bowls with rice and beans, or tacos.
Make it yours
Cooking without dairy, without an oven, for someone who won't touch chilli, or for six instead of four? Have the recipe rewritten around it — quantities, steps and all.
Gluten-freeDairy-freeMeal prepHigh protein
More Cuban cooking
An original Restaurant Pro recipe — our own composition in the idiom of Cuban cooking, not any restaurant's recipe. Written to be gluten-free and dairy-free as listed.