Cuban Pork with Mojo (Lechon Asado con Mojo)
This classic Cuban dish features juicy, tender pork marinated in a flavorful mojo sauce and slow-cooked until it practically falls off the bone. With a tangy, citrusy flavor and a touch of garlic and spices, this is a delicious and impressive meal for any occasion.
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.
Notes
For a smoky flavor, add 1 tablespoon of smoked paprika to the marinade.
To make this dish in a slow cooker, follow the same instructions and cook on low for 6-8 hours.
Serve the shredded pork on toasted buns for a delicious Cuban pulled pork sandwich.
Nutrition
Calories: 590kcal
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