Cuban Pork with Mojo (Lechon Asado con Mojo), a dish that brings the essence of Cuban cuisine to your table. This iconic recipe features succulent pork marinated in mojo, a garlicky citrus sauce that infuses the meat with a flavor.
The mojo marinade, made with garlic, sour orange juice, and a blend of spices, infuses the meat with incredible flavor. Perfect for special occasions or a hearty family dinner, this dish is sure to impress!
Serving and Pairing Suggestions
Serve Cuban Pork with Mojo hot, garnished with fresh cilantro for a pop of color. This flavorful dish pairs beautifully with sides like Cilantro Lime Rice, Black Beans, or Fried Plantains for an authentic Cuban experience.
You can also serve it with a crisp salad or some crusty bread to soak up the delicious sauce.
Tips and Notes
- Pork: Use a pork shoulder or pork butt for the best results. These cuts are well-marbled and become tender when slow-cooked or roasted.
- Marinade: Prepare the mojo marinade using fresh garlic, sour orange juice (or a combination of orange and lime juice), oregano, cumin, and olive oil. Marinate the pork for at least 4 hours, or overnight for maximum flavor.
- Cooking Method: Roast the marinated pork in the oven at 325°F (163°C) for about 4-5 hours, or until the internal temperature reaches 190°F (88°C). Alternatively, you can slow-cook it for tender results.
- Finishing Touch: Brush the pork with some reserved mojo sauce during the last 30 minutes of cooking for added flavor and moisture.
- Storage: Store any leftover Cuban Pork in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop to maintain moisture.
Enjoy the zesty and flavorful experience of Cuban Pork with Mojo (Lechon Asado con Mojo) as a standout dish in your culinary repertoire!
Cuban Pork with Mojo (Lechon Asado con Mojo)
Equipment
- Large mixing bowl
- Blender or food processor
- Roasting pan or Dutch oven
- Aluminum foil
- Kitchen twine
- Meat thermometer
Ingredients
For the mojo sauce:
- 1 cup orange juice
- 1/2 cup lime juice
- 1/2 cup olive oil
- 6 garlic cloves - minced
- 1 tablespoon cumin
- 1 tablespoon oregano
- 1 teaspoon black pepper
- 1 teaspoon salt
For the pork:
- 4-5 pound pork shoulder or butt
- 2 onions - sliced
- 2 oranges - sliced
- 2 limes - sliced
- 1 cup chicken or vegetable broth
- Salt and pepper
Instructions
- In a large mixing bowl, combine all ingredients for the mojo sauce and whisk together.
- Trim any excess fat from the pork shoulder and place it in the bowl with the mojo sauce.
- Massage the sauce into the meat, making sure it is well coated. Marinate in the fridge for at least 2 hours, or overnight for best results.
- Preheat your oven to 325 degrees F.
- Place the pork in a roasting pan or Dutch oven and pour the marinade over the meat.
- Arrange the sliced onions, oranges, and limes around the pork.
- Pour the broth into the pan, cover the pork with foil, and seal the edges.
- Roast in the oven for 3-4 hours, or until the internal temperature of the pork reaches 190 degrees F.
- Let the pork rest for 10 minutes before carving.
- Serve with the onions, oranges, and limes on top, and use the pan juices as a delicious sauce.