Main Dishescarlsbadcravings5.0
MOJO CUBAN ROAST PORK (LECHON ASADO)
This mojo pork is dripping with fantastically fresh Caribbean flavors and a beautiful caramelized crust that you won’t be able to get enough of! It’s made by marinating the pork in a bath of garlic, citrus, cilantro, mint, jalapeño, oregano, cumin overnight and the next day just popping it on the oven to roast low and slow for a few hours. The emerging mojo Cuban roast pork is mouthwateringly tender with subtle notes of bright, zesty, tangy, herby, garlicky, peppery flavor all at the same time. The mojo marinade is quick and easy to whip up in your food processor and can even be prepped a day ahead. This mojo pork also makes the best Cubano Sandwiches! (recipe coming next!) or it can be used in tacos, nachos, rice bowls, etc. The leftovers also freeze great – should you be so lucky.
👥 8 Servings⏱️ Prep & Cook: 4h 20m⏳ Prep: 20 min🔥 Cook: 4h👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- food processor
- skillet
- oven
- pan
- cutting board
- saucepan
📝 Preparation Steps
1
Add the onion, garlic, cilantro, mint, jalapenos and fresh oregano (if using) to your food processor and pulse until very finely chopped, scraping the sides down as needed. Transfer to a large bowl and stir in all remaining mojo marinade ingredients.
garlic (peeled)12 cloves
2
Remove 1 1/2 cups of the marinade and store in an airtight container in the refrigerator (to serve with roasted pork).
3
Transfer the rest of the marinade to a freezer bag and add the pork; turn to coat, squeeze out excess air and seal. Marinate the pork in the refrigerator for ⏱️ 12-24 hours (no longer!), turning the bag occasionally.
4
When ready to cook, remove the pork from the refrigerator and let rest on the counter for ⏱️ 1 hour.
5
Preheat the oven to 425 degrees F. Heat vegetable oil over medium-high heat in a large cast iron skillet. Wipe excess marinade off pork, then sear on all sides until browned.
Vegetable oil1 tablespoon
6
Place the pork on a rack in a roasting dish (or use halved onions to prop up if you don’t have one) with 1 cup of water in the bottom. Spoon some of the marinade from the bag over the top of the pork. Cover the pork with foil, slightly tenting in the middle so it is not touching the pork.
7
Bake at 425 F for ⏱️ 30 minutes then reduce the temperature to 325 F and continue to roast for an additional ⏱️ 3 hours, adding additional water as needed so the water doesn’t dry up. Only check the water once an hour but don't stress it, it’s not the end of the world if you need to leave and it dries up.
8
After ⏱️ 3 hours, remove the foil and baste the pork with the water/drippings in the bottom of the pan. Roast for an additional ⏱️ 30 minutes. The meat should very tender; about 180-190 F on an instant read thermometer, without touching the bone. (Although this pork does not require a meat thermometer because it will be cooked beyond overdone until tender.) If it's not tender, cook for an additional ⏱️ 30 minutes as needed.
9
At this point, you can turn your oven to broil (without moving the pork) for a more caramelized exterior if desired; broil for ⏱️ 5-10 minutes, keeping an eye on it so it doesn’t burn.
10
Transfer the pork to a cutting board and loosely tent with foil. Rest for ⏱️ 20 minutes before carving.
11
Meanwhile, transfer the 1 1/2 cups reserved UNUSED mojo sauce to a saucepan and simmer for ⏱️ 5 minutes while stirring occasionally, or until reduced by half. Stir in a couple tablespoons of drippings if desired for more succulent flavor. Slice the pork and brush with some of the mojo. Serve remaining mojo on the side.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...