Cuban Mojo Marinated Pork (Lechon Asado)
A traditional Cuban roasted pork recipe that is very simple, yet packed with tons of flavor! There is nothing to this pork except an amazing marinade, but it is honestly some of the best meat I’ve ever put in my mouth. Just look at that crust!
Today I was craving a snack, so naturally I grabbed a banana and the jar of Biscoff sitting in our cupboard. The banana-Biscoff dip is a habit I’ve been nursing for a while now, and I don’t think it’s heading out anytime soon.
Then I opened the jar and IT WAS EMPTY. Not even last-tiny-bit-scrape-able. This was no crap job, that jar was CLEAN. I’m the only one in the house with a Biscoff habit, so there is no question about culpability here. Past-Karen scraped that jar clean, and then she put it back in my cupboard. It’s like she’s trying to torture me. Oh, hi Future-Karen, you wanted a snack? TOO BAD.
Have you guys seen the movie Chef? It’s about a guy who opens a food truck and drives across the country selling Cuban sandwiches and it helps him win at life. Whatever, all I know is that by the end of the movie I NEEDED a Cubano, more than anything ever.
But first things first: the pork. This pork, you guys. I would climb mountains and cross rivers for this pork. The crust alone is enough to make a man weep.
In Cuba they have sour oranges. I’d never heard of them or tried one, but using sour oranges is how to make a true Mojo sauce. The best substitute is a combination of orange and lime, which is what I’ve done here. I’m not complaining. The result is incredible.
I used this pork to fill Cuban sandwiches, coming to the blog next week. (UPDATED: Cubanos in the house.) The recipe for the pork and the sandwiches are both from the chef they hired for the movie. Cool right?
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Cuban Mojo Marinated Pork
Serves 6 adjust servingsIngredients
- 3/4 cup extra-virgin olive oil
- 1 tablespoon orange zest
- 3/4 cup fresh orange juice
- 1/2 cup fresh lime juice
- 1 cup cilantro, finely chopped
- 1/4 cup lightly packed mint leaves, finely chopped
- 8 garlic cloves, minced
- 1 tablespoon minced oregano (2 teaspoons dried oregano)
- 2 teaspoons ground cumin
- Kosher salt and pepper
- 3 and 1/2 pounds boneless pork shoulder, in one piece*
Instructions
- If you have a food processor: Add the orange juice, cilantro leaves, mint leaves, and smashed (not minced) garlic cloves, and pulse until everything is finely chopped. Add this mixture to a ziplock bag, along with the rest of the oil, zest, lime juice, oregano, and cumin.
- If you don't have a food processor: In a large ziplock bag, combine olive oil, orange zest, orange juice, lime juice, chopped cilantro, chopped mint, minced garlic, oregano, and cumin. Shake it around a bit to mix it up, then add the pork shoulder.
- Place the zipped up bag in a baking dish, and put it in the fridge overnight, or several hours at least.
- Preheat oven to 425 degrees F. Place a wire rack (I used a cooling rack) over a rimmed baking sheet.
- Place the pork on the rack and discard the marinade. Salt and pepper the pork well.
- Roast the pork for 30 minutes. It should be lightly browned.
- Turn the oven down to 375 degrees F. Roast for another 1 hour and 20-30 minutes, or until a meat thermometer reads 160.
- Transfer to a cutting board, cover with aluminum foil and let rest at least 20 minutes.
- Carve against the grain and serve.
by The Food Charlatan
Source: People.com, who published the recipe from the chef who cooked for the movie “Chef.”
Here are the Cubanos I made with this pork. You have to try this!
Asian Pork Tenderloin with Ginger Glaze (Slow Cooker):
Grilled Pork Tenderloin with Peanut-Lime Sauce:
Brown Sugar Balsamic Pork Tenderloin:
You might like these other recipes too!
Cuban Shredded Beef from The Girl Who Ate Everything
Slow Cooker Ropa Vieja from Cooking in Stilettos
Slow Cooker Puerto Rican Pork from The Noshery
Slow Cooker Cuban Pork from Belly Full
Crispy Roast Pork from Nutmeg Nanny
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I have made this a few times now, I have found the more cilantro the better people I make it for like it, I used this for Cubano sandwiches at work and they ate it all, there was none left and I used a 4 pound shoulder without a bone and between the four people there they ate it all, that is how good this is.
Hey Lindle, thanks for the review! I’m so glad you love the recipe! I agree, the more cilantro, the better!
Will the cook time be the same if I’m using boneless pork loin (two halve pieces)? I couldn’t find shoulder.
Hey Sara! I don’t know how big the pieces are so it’s hard to say. I would definitely use a meat thermometer! If you have one, use the kind of thermometer that stays in the meat while it’s in the oven, like this one. Let me know how it goes!
Can this be grilled?
Hey Robert, I imagine so but I’ve never tried it! I bet it would be delicious!
Great recipe. Did it last night and everybody loved it :) nothing left. Wanted to do some cubanos. Well will have to do some more. Thank you for the recipe :)
I will look at your other recipes
From Tahiti
Hey Tumata! I’m so glad you guys liked it! It is a bummer that you didn’t get to make Cubanos, I think that means you need to make the pork again :) Those cubanos are killer. Thanks for the comment!!
Question: in the recipe ingredients it indicates minced garlic but in the directions it says smashed garlic? Thanks
Hey Joyce! The recipe indicates that if you are using a food processor, no need to mince, if you are doing it by hand then mince with a knife.
I made two of these for my kids’ teachers as a last day of school appreciation gift; it was a hit! Loved the flavors!
Wow, that would definitely make me feel appreciated if I were a teacher!! Way better than a starbucks git card! :)