To truly capture the soul of Cuban Mojo Pork – Lechón Asado, one essential ingredient stands above all: patience. This beloved dish begins with a vibrant marinade made from citrus juice, garlic, and herbs, then undergoes a slow-roasting process that allows every element to soak deep into the meat. The result? Tender, juicy pork infused with the bold, zesty essence of traditional Cuban mojo.
🍊 The Flavor Profile of Authentic Cuban Mojo
At the heart of this dish lies the magical trio: citrus, herbs, and garlic.
- Citrus juice (typically sour orange or a blend of orange and lime) provides a bright, acidic balance to the pork’s natural richness.
- Fresh oregano brings an earthy, slightly floral note that adds herbaceous depth.
- Cumin contributes warm, smoky undertones that round out the flavor profile.
- And garlic? It’s the soul of the dish. Whole cloves are tucked into slits in the pork butt, slow-roasting into a confit-like texture that melts into the meat, infusing it with deep, savory complexity.
This marinade isn’t just a flavoring—it’s a transformative ritual that honors the culinary roots of authentic Cuban cuisine.
🥘 How to Serve Cuban Mojo Pork
Mojo pork is as versatile as it is flavorful. It shines as a show-stopping main dish alongside white rice, black beans – frijoles negros, and yuca, but it’s equally irresistible shredded into a sandwich—think pan con lechón—or added to tacos, grain bowls, or breakfast hash.
Whether you’re planning a family feast or reinventing leftovers, Mojo Pork offers a delicious way to explore Cuban cooking with every bite.
🧡 Domestic Gourmet Tip:
Enhance your mojo marinade by using Domestic Gourmet Organic Annatto Oil – Aceite de Achiote for a vibrant color and subtle earthy note that complements the garlic and citrus beautifully.
iBuen provecho!
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Cuban Mojo Pork
Equipment
Ingredients
- 6 lb pork butt
- 6 cups white vinegar
- 8-12 cloves garlic
- 2 limes
- 1 orange
- 2 tbsp fresh oregano can be substituted with 2 tsp dried oregano
- 1 tbsp adobo all-purpose seasoning
- 1 tsp cumin
Instructions
To Marinate:
- Peel the garlic cloves and leave whole except for large garlic cloves. Cut those in half. Set aside.
- Add pork butt to a large mixing bowl and rinse the pork butt with the white vinegar.
- Remove the pork butt from the mixing bowl and place into the baking dish. Pat the pork butt dry with paper towels. Cut about three slits on each side of the pork butt using the chef's knife.
- Stuff slits with garlic cloves.
- Create the mojo marinade by zesting the orange and limes, juicing them, and mixing them with the remaining ingredients. Bathe and massage the marinade into the pork butt.
- Cover tightly with aluminum foil and refrigerate for 4-48 hours.
To Slow-Roast:
- Remove the pork butt from the refrigerator and place it on the counter for at least 1 hour or until it reaches room temperature.
- Preheat the oven to 275 degrees Fahrenheit.
- Place the still-covered baking dish with the pork butt in the oven and set the timer for 2 hours and 30 minutes.
- Raise the heat to 350 degrees and continue to cook for one to one and a half hours. Check doneness after an hour by inserting a fork into the pork. If tender, the fork will slide right in without much resistance.
- After the timer goes off, remove the baking dish from the oven, remove the aluminum foil, and, using the instant-read thermometer, check the internal temperature of the pork butt.
- If the internal temperature is at least 175 degrees, remove the aluminum foil and set the foil aside for later. Raise the oven temperature to 500 degrees.
- Set a timer for 10-15 minutes and bake at 500 degrees until the fat cap is beautifully browned and crispy and the internal temperature reaches 190 degrees.
- Remove from the oven, loosely cover with the aluminum foil, and allow to rest for a minimum of 10-15 minutes before serving.
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below, tag @domesticgourmet on Instagram, and hashtag #domesticgourmet.
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