A traditional roasted Cuban Mojo Marinated 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! Originally published April 9, 2015.

closeup of sliced cuban mojo marinated pork (lechon asado).
Table of Contents
  1. Mojo Pork Recipe Ingredients
  2. How to make Cuban Mojo Pork
  3. Tips for Mojo Pork
  4. How to serve roasted Mojo Pork
  5. Storing Cuban Pork
  6. Cuban Pork Recipe FAQs
  7. More great meat recipes to try!
  8. Cuban Mojo Pork Recipe

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.

Mojo Pork Recipe Ingredients

Here’s a quick list of the ingredients so you can see whether or not you’ll need to go shopping for them. See the recipe card below for a full list of ingredients and instructions!

  • Extra virgin olive oil
  • Orange zest
  • Orange juice
  • Lime juice
  • Cilantro
  • Mint leaves
  • Minced oregano (fresh or dried)
  • Ground cumin
  • Kosher salt and pepper
  • Pork shoulder (boneless or bone-in will work)

How to make Cuban Mojo Pork

Here’s a quick overview of how to make this Cuban Mojo Pork (just a summary – full instructions in the recipe card below!).

  1. Marinate the pork in olive oil, orange zest, orange and lime juice, chopped cilantro and mint, minced garlic, oregano, and cumin. Allow it to marinate for a few hours or overnight in the fridge.
  2. Season pork with salt and pepper. Roast it at 425ºF until browned, then turn the temperature down and cook at 375ºF for another 90 minutes or so.
  3. Remove pork from the oven, cover with foil, and let the pork rest for 20 minutes.
Want to save this recipe?
Just drop your email here and I’ll send it right away! Plus you’ll get new recipes from me every week. Yes please!
Sliced lechon asado with fresh cilantro and an orange slice.
Fresh mint leaves in a white measuring cup.

Check out the meat before and after cooking. It’s so beautiful!

cuban mojo marinated pork roast (lechon asado) before and after roasting.

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.

Cuban mojo marinated pork closeup.

Tips for Mojo Pork

Here are a few of my best tips and tricks for the best Roasted Cuban Mojo Pork! 

  • Bone-in or boneless: Feel free to use either! The recipe calls for boneless, but I’ve grabbed bone-in before and it has turned out great (really, even juicier).
  • Make time for the marinade. Marinating the pork for enough time is the key to a tender texture and great flavor. Don’t ruin the party! Give those amazing flavors at least a few hours to get acquainted, but ideally let them marinate overnight. 
  • Cook at high heat, then low heat. Starting the pork at 425ºF gets the exterior nice and crispy. Finishing the roast at a lower temperature gives the pork time to cook all the way through without drying out. Check the temp. Use a meat thermometer to verify that the internal temperature of your pork is 160ºF before you take it out of the oven. 
  • Let it rest. Give the pork 20 minutes to rest before you slice into it. Cut into it too soon, and all the moisture and flavor will seep out. Nooooooo
  • Slice against the grain.  Cutting it against the grain makes for tender meat in every bite.

How to serve roasted Mojo Pork

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?

cubano sandwiches made with roasted Cuban Mojo pork, pickles, mustard, ham, and swiss.

Storing Cuban Pork

Leftover Mojo pork will last in the fridge for 3-4 days or in the freezer for 3-4 months. Keep it whole as slices tend to dry out more.

To reheat, thaw the pork overnight in the fridge if frozen. Wrap your pork (whole or sliced) in foil and warm for 10-20 minutes in a 375 degree oven. If you’re in a hurry, you can microwave slices on a plate, covered by a paper towel, in 30-second intervals until it’s warm. 

Cuban Pork Recipe FAQs

What does Mojo Pork taste like?

Mojo pork has a unique fresh, citrusy, garlicky flavor. It’s made using a combination of fresh herbs, seasonings, orange juice and zest, and lime juice. It’s so tender, incredibly juicy, and SO GOOD! 

Where does Mojo Pork come from?

Mojo pork is a type of pork roast that originated in Cuba, inspired by mojo sauces of the Canary Islands. It’s tender and juicy thanks to a flavorful marinade and roasting to perfection. 

What is mojo sauce made of?

Mojo sauce is made with citrus juice, olive oil, garlic, oregano, mint, and cumin. Everyone’s recipe is a little different, but those are the essential components. It’s simple but packs a serious flavor punch! 

roasted cuban mojo pork (lechon asado) on a fork closeup.

This post has affiliate links. Thanks for your support!

Facebook | Pinterest | Instagram

logo

Cuban Mojo Pork

4.73 from 213 votes
Prep: 10 minutes
Cook: 2 hours
Resting Time: 20 minutes
Total: 2 hours 30 minutes
Servings: 6 Servings
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!
 

Ingredients

  • 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 & 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.

Notes

*I accidentally grabbed a bone-in pork shoulder. Worked great!
Source: People.com, who published the recipe from the chef who cooked for the movie “Chef.”

Nutrition

Serving: 1serving | Calories: 607kcal | Carbohydrates: 8g | Protein: 61g | Fat: 36g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 148mg | Potassium: 1151mg | Fiber: 1g | Sugar: 3g | Vitamin A: 359IU | Vitamin C: 26mg | Calcium: 60mg | Iron: 4mg
Course: Main Course
Cuisine: Cuban
Calories: 607
Keyword: Mojo marinated, pork
Did you make this? I’d love to see it!Mention @thefoodcharlatan or tag #thefoodcharlatan!

Categorized as , , , , , , , , ,

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

You May Also Like...

Comments

  1. hi love your recipes I was wondering do uthink this recipe would be used om a ham. Thank you

    1. Hey Marsha, I haven’t tried that! Not sure how it would work out. Were you thinking like a smoked ham? It would definitely be different.

  2. Hi Karen!
    This is a recipe I am going to try soon. I just wanted to say that I love your website and the update was great!! Love the photos. That way I can see if I am doing it right. I have tried many of your recipes and none have failed me. 

    I have a question. Would you ever consider including nutrition information at the end of each recipe? OR ~ do you know of an app where you can put in the recipe and get the nutrition information? This would be very helpful to me, and I would assume others. 

    Thank you so much!

    1. Hey Maureen! Thank you so much! So happy to hear you like the update. And so happy you’ve had success with all the recipes you’ve tried! Huge compliment :) And no, since I don’t focus on healthy food perse, I probably won’t ever do nutrition facts. I don’t want to know!! ;)

  3. This mojo is delicious, but it is not Cuban style … The pork mojo that we use only has cumin, sour orange (as you said), onion, garlic, pepper, and oregano. Mint is not common for cooking in Cuba. :)

  4. I made this recipe and actually left it marinating for 2 days in the fridge. Cooked it last night and it was amazing! If I were grading this recipe I’d give it an A++ paired it with a cilantro lime fresh corn and black bean basmati rice. Very nice fresh and reminded me of a summer vacation!

  5. Do you think this would be good on steak? That’s an awful lot of cilantro. I do not like too much cilantro, do you think I should cut back on the amount by say a 1/4 of a cup?

    1. Hey Julie! I’ve never tried this on steak, I bet it would be good! And yes I definitely think you could cut back by 1/4 cup and be just fine! Enjoy!

      1. It was delicious on chicken thighs! Marinated them for about 6 – 7 1hours. It was delicious on steak, but it also ruin my steak (didn’t read this in time to stop it). Apparently high acidic marinades can have a bad effect on steaks. I marinated 2 NY strips for 22 hours. It made them a little tough. I would only marinate steaks for about 2 hrs in the future.

        I would definitely make this again.

  6. My next door neighbor and I prepare a new international recipe on Thursday. I prepared this Cuban Mojo Marinated Pork and my guests loved it. The aroma of the ingredients made my mouth water. The pork formed a beautiful crust as it roasted and the pork was juicy and flavorful. Everyone declared this a “must prepare often” recipe.

    1. That’s awesome Katie, what a fun tradition! In my family we have a tradition of cooking a meal from a different cuisine every year on Christmas Eve. We’ve done German, French, Filipino, etc. We will have to do Cuban next year and make this!

  7. Roast was moist and flavorful. I could taste the garlic and cumin but not the mint. Maybe try more mint next time. And I will make agsin.

    1. I’m so glad you liked it Brenda! The mint is definitely more subtle. It blends in with the other ingredients to make a really unique flavor. Thanks so much for the review!

    1. Hey Vlady! How did it turn out? Did you try it already? I would use at least a teaspoon of salt, if not more.

  8. I’m not a real big fan of pork , aside of Bbq maybe but this recipe is by far none Fan-f-in-tastic ! Explosive flavor, juicy nice crunchy outer layer. Will always be my go to pork recipe. And if all your meals are anywhere NEAR this good will you marry me !? Lol . Thanks Megan.

  9. I’ve made this twice & it didn’t turn out as described. Didn’t look anything like the picture either. I consider myself a good cook so I don’t think it was anything I did or didn’t do, just not a good recipe. Sorry!

    1. Hey Kristin! I’m sorry it didn’t work out for you! Hundreds of people have successfully made this recipe, I can’t think what went wrong!

  10. I Followed all the instructions. This is a poor imitation of a Cuban dish. I will not try again or the rest of the dishes. Sorry this is not even a one star.

    1. Aw man, sorry you didn’t like it Elsie! I’m surprised because so many hundreds of people love this recipe!

  11. Thanks for the amazing cuban pork recipe! Used to make the mojo pork and the cuban sandwiches the next day! Huge Hit at my house! Shared over on Super-Safeway

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.