Authentic Cuban Lechon Asado (Mojo Roast Pork) 🇨🇺 recipe (description) ️
Authentic Cuban Lechon Asado (Mojo Roast Pork) 🐖🇨🇺 recipe (description) ↗️ is a medium Cuban recipe that serves 8. 500 calories per serving. Recipe by Alex Rios on YouTube.
Prep: 35 min | Cook: 5 hrs | Total: 6 hrs 5 min
Cost: $72.15 total, $9.02 per serving
Ingredients
- 5.5 lb Bone-In Picnic Pork Shoulder (Skin left on, ask butcher to leave a thick layer of skin for crackling)
- 1 head Garlic (About 10 cloves, peeled and minced)
- 1 cup Sour Orange Juice (Freshly squeezed; if unavailable, use equal parts orange juice and lime juice)
- 2 Tbsp Lime Juice (Freshly squeezed)
- 2 tsp Ground Cumin
- 2 tsp Dried Oregano
- 1 tsp Smoked Paprika (Optional, adds color and smoky depth)
- 2 Tbsp Coarse Salt (For seasoning the skin; kosher or sea salt works best)
Instructions
Score and Loosen the Skin
Using a sharp knife, carefully peel back the skin from the pork shoulder and make a series of shallow cuts (about 1/4‑inch deep) across the top and bottom to create holes for the marinade to penetrate.
Time: PT10M
Prepare the Citrus‑Garlic Marinade
In a mixing bowl combine the minced garlic, sour orange juice, lime juice, ground cumin, dried oregano, and smoked paprika. Stir until well blended.
Time: PT5M
Marinate the Pork
Place the pork shoulder in a large resealable bag or container, pour the marinade over it, and rub it into every crevice, especially the scored holes. Seal and refrigerate for at least 24 hours.
Time: PT5M
Dry the Skin and Salt
After marinating, remove the pork, pat the skin completely dry with paper towels, and liberally coat the skin with coarse salt.
Time: PT5M
Preheat the Oven
Preheat a conventional oven to 325°F (163°C).
Time: PT10M
Temperature: 325°F
Roast Covered (Low & Slow)
Place the pork shoulder skin‑side up in a roasting pan, cover tightly with aluminum foil, and roast for 4 hours, or until the meat is tender and begins to pull away from the bone.
Time: PT4H
Temperature: 325°F
Crisp the Skin
Remove the foil, increase oven temperature to 400°F (204°C), and continue roasting for about 1 hour, or until the skin is golden‑brown and crackly.
Time: PT1H
Temperature: 400°F
Rest and Carve
Remove the roast from the oven, tent loosely with foil, and let rest for 15 minutes before carving.
Time: PT15M
Nutrition Facts
- Calories
- 500
- Protein
- 35g
- Carbohydrates
- 2g
- Fat
- 35g
- Fiber
- 0g
Dietary info: Gluten-Free, Paleo-friendly, Keto-friendly
Ingredient Substitutions
- Instead of Bone-In Picnic Pork Shoulder: Pork butt (Boston butt) with skin, Pork loin roast (will need added fat for crisp skin)
- Instead of Garlic: Garlic paste, Garlic powder (1 tsp, but fresh is preferred)
- Instead of Sour Orange Juice: Orange juice + lime juice, Tamarind juice (for a similar tang)
- Instead of Lime Juice: Lemon juice
- Instead of Ground Cumin: Ground coriander
- Instead of Dried Oregano: Mexican oregano, Italian oregano
- Instead of Smoked Paprika: Regular paprika, Chipotle powder (use less)
- Instead of Coarse Salt: Table salt (use half the amount)
Equipment Needed
- Sharp Knife
- Cutting Board
- Mixing Bowl
- Basting Brush (optional)
- Paper Towels
- Large Resealable Bag or Container
- Roasting Pan
- Aluminum Foil
- Oven
- Meat Thermometer (optional)
- Carving Knife (optional)
- Serving Platter (optional)
Critical Steps — Do Not Skip
- Scoring and loosening the skin so the marinade can penetrate.
- Patting the skin completely dry and salting it before roasting.
- Marinating for a full 24 hours.
- Covering the roast for the low‑and‑slow phase, then uncovering and raising heat for crisp skin.
Chef Tips from the Video
- Use a mixture of sour orange (naranja agria) and lime for authentic Cuban tang.
- If you can’t find sour orange, blend 3 parts fresh orange juice with 1 part lime juice and add a splash of vinegar.
- For extra smoky flavor, add a few wood chips to the oven or use smoked paprika generously.
Troubleshooting
Skin does not become crispy.
Make sure the skin was thoroughly dried and salted before roasting. Increase the final oven temperature to 425°F and broil for a few minutes, watching closely.
Meat is dry after cooking.
Do not over‑cook; check internal temperature at 185‑190°F. Rest the meat before carving to retain juices.
Marinade didn’t penetrate deeply.
Score the skin more aggressively and make additional shallow cuts on the meat surface before marinating.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Wrap tightly in foil and freeze for up to 2 months; reheat gently in the oven.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the pork up to 48 hours ahead for deeper flavor.
- The roast can be fully cooked a day early; reheat covered at 300°F (149°C) then finish uncovered at 400°F for 10‑15 minutes to re‑crisp the skin.
Frequently Asked Questions
What is the cultural significance and history of Cuban Lechón Asado in Cuban holiday celebrations?
Lechón Asado is a centerpiece of Cuban Christmas and New Year festivities, symbolizing abundance and family unity. The tradition dates back to Spanish colonial times when whole pigs were roasted over open fires, later adapted to modern ovens while preserving the crispy skin and citrus‑herb flavor.
What are the traditional regional variations of Lechón Asado within Cuban cuisine?
In eastern Cuba, the pork is often marinated with a heavier dose of sour orange and sometimes a splash of rum. In western regions, additional spices like adobo seco (a dry rub) are used, and the skin may be brushed with a honey‑lime glaze for extra caramelization.
How is authentic Cuban Lechón Asado traditionally served in Cuba?
The roast is typically sliced thick, served on a platter with rice and black beans, and accompanied by sweet plantains, avocado, and a simple cucumber‑onion salad. The crispy skin is prized and often eaten first.
During which occasions is Lechón Asado traditionally eaten in Cuban culture?
Lechón Asado is most common during Christmas Eve (Nochebuena), New Year's Day, and large family gatherings such as birthdays and weddings, where it represents celebration and hospitality.
What makes Cuban Lechón Asado special compared to other roasted pork dishes in Latin American cuisine?
The combination of a long 24‑hour citrus‑garlic marinade, the use of sour orange, and the two‑stage roasting (low‑and‑slow then high heat) creates uniquely tender meat with a bright tang and an ultra‑crisp, salty skin that is distinct to Cuban tradition.
What are the most common mistakes to avoid when making Cuban Lechón Asado at home?
Common errors include not scoring the skin enough, skipping the thorough drying and salting step, over‑cooking the meat, and covering the roast for too long without finishing at high heat, all of which prevent the signature crackling.
Why does this Lechón Asado recipe use a low‑and‑slow covered roast before finishing at high heat instead of roasting uncovered the whole time?
Covering the pork at 325°F allows the meat to become fall‑off‑the‑bone tender while retaining moisture. The final uncovered high‑heat stage dries the skin and renders the fat, producing the coveted crispy crackling that would not develop if roasted uncovered the entire time.
Can I make Cuban Lechón Asado ahead of time and how should I store it?
Yes. After the roast is cooked, let it cool, then wrap tightly and refrigerate for up to 3 days. Reheat covered at 300°F (149°C) and finish uncovered at 400°F for 10‑15 minutes to restore crisp skin. It also freezes well for up to 2 months.
What texture and appearance should I look for to know my Lechón Asado is done?
The meat should be tender enough to pull away from the bone with a fork, and the internal temperature should read 190‑195°F. The skin should be deep golden‑brown, blistered, and crackling when tapped with a utensil.
What does the YouTube channel Alex Rios specialize in?
The YouTube channel Alex Rios focuses on authentic Latin American home cooking, especially festive and traditional dishes, with clear step‑by‑step tutorials that emphasize flavor and cultural storytelling.
How does the YouTube channel Alex Rios' approach to Cuban cooking differ from other Cuban cooking channels?
Alex Rios blends personal family recipes with practical kitchen hacks, such as using a standard home oven for a traditionally outdoor‑roasted lechón, and he emphasizes ingredient sourcing and cost‑effective methods while preserving authentic flavors.
Last updated: August 31, 2026
