Cuban Roast Pork with Mojo: A Flavor Fiesta!
Have you ever wanted to transport yourself to a sunny Cuban street corner with just one bite? This Cuban Roast Pork with Mojo, or “Lechon Asado,” recipe will do just that! Juicy, tender pork infused with a tangy, garlicky mojo sauce is naturally a guaranteed crowd-pleaser. Get ready for a flavor explosion that’s surprisingly simple to achieve!
Why You’ll Love It
- The pork is incredibly tender and juicy, falling apart with a fork.
- The mojo sauce is bursting with bright, citrusy, and garlicky flavors that perfectly complement the pork.
- It’s naturally an impressive dish to serve at gatherings, but easy enough to make on a weeknight.
- The recipe utilizes naturally available ingredients, and is highly customizable. Adjust the spices and herbs to your liking.
- Leftovers are fantastic in sandwiches, tacos, or as part of a rice bowl.
- The cooking process fills your home with an irresistible aroma that will naturally build excitement.
What Makes This Recipe Unique?
This recipe isn’t just about roasting pork; it’s about creating an authentic Cuban experience. The secret lies in the mojo marinade, a potent blend of sour orange juice, garlic, oregano, cumin, and a touch of heat. The pork naturally absorbs these flavors during a long marination, resulting in a depth of flavor that’s unlike any other roast pork you’ve tasted. Plus, using a slow roasting method at a lower temperature ensures maximum tenderness and moisture. The result is naturally delicious!
Ingredient List
- 8-10 pound pork shoulder (Boston butt), skin on or off
- 1 cup sour orange juice (Seville orange juice), or a mix of orange and lime juice
- 1 cup garlic, minced (about 2 heads)
- 1/2 cup olive oil
- 1/4 cup dried oregano
- 2 tablespoons ground cumin
- 2 tablespoons salt
- 1 tablespoon black pepper
- 1 tablespoon smoked paprika
- 1 teaspoon red pepper flakes (optional)
- 1 large onion, quartered
- 4-5 bay leaves
Sour orange juice is crucial for that authentic Cuban flavor; naturally, you can make a substitute with a mix of orange and lime juice. Garlic is the backbone of the mojo, so don’t be shy with it! Freshly minced is naturally the best.
Step-by-Step Instructions
- Prepare the Mojo: Combine the sour orange juice, minced garlic, olive oil, oregano, cumin, salt, pepper, smoked paprika, and red pepper flakes (if using) in a large bowl. Whisk well to combine.
- Marinate the Pork: Place the pork shoulder in a large container or resealable bag. Pour the mojo marinade over the pork, ensuring it’s fully coated. Add the quartered onion and bay leaves to the container.
- Marinate in the Refrigerator: Seal the container or bag tightly and refrigerate for at least 12 hours, or preferably 24-48 hours, turning the pork occasionally to ensure even marination. This naturally infuses the flavors.
- Preheat the Oven: Preheat your oven to 325°F (160°C).
- Roast the Pork: Remove the pork from the marinade and place it in a large roasting pan. Pour the marinade over the pork. If the pork has skin, score it in a criss-cross pattern.
- Cover and Roast: Cover the roasting pan tightly with aluminum foil and roast for 4-5 hours, or until the pork is very tender and easily shreds with a fork. Naturally, cooking time will vary depending on the size of your pork shoulder.
- Remove Foil and Crisp (Optional): If you want to crisp up the skin (if present), remove the foil during the last 30-45 minutes of cooking. Increase the oven temperature to 375°F (190°C) and watch closely to prevent burning.
- Rest the Pork: Once the pork is cooked, remove it from the oven and let it rest for at least 30 minutes before shredding. This naturally allows the juices to redistribute, resulting in more tender and flavorful pork.
- Shred and Serve: Shred the pork with two forks. Spoon some of the pan juices (de-greased if desired) over the shredded pork to keep it moist. Serve hot with your favorite Cuban sides.
Optional Toppings/Variations
While the Cuban Roast Pork is delicious on its own, consider these toppings for an extra burst of flavor:
- Pickled Red Onions: Thinly sliced red onions pickled in vinegar, sugar, and spices.
- Cuban Mojo Sauce: A fresh batch of mojo sauce for drizzling over the pork.
- Lime Wedges: For a squeeze of fresh citrus.
- Avocado Slices: For creamy richness.
Expert Tips
- Don’t skimp on the marinating time! The longer the pork marinates, the naturally more flavorful it will be.
- Scoring the skin (if present) allows the marinade to penetrate the meat and helps it crisp up during roasting.
- Use a meat thermometer to ensure the pork is cooked through. The internal temperature should reach at least 195°F (90°C).
- If the skin starts to burn while crisping, cover it loosely with foil.
- Save the pan juices! They’re full of flavor and perfect for spooning over the shredded pork or using as a sauce. You can easily de-grease the juices by skimming the fat off the top.
- For easier shredding, use two forks to pull the pork apart.
Frequently Asked Questions (FAQs)
- Can I use a different cut of pork? While pork shoulder (Boston butt) is naturally the best choice for its fat content and flavor, you can use pork loin in a pinch. Just be aware that it may not be as tender or juicy.
- Can I make this in a slow cooker? Yes! Sear the pork on all sides, then place it in a slow cooker with the marinade and cook on low for 8-10 hours, or until tender.
- Can I freeze leftovers? Yes, Cuban Roast Pork freezes well. Store it in an airtight container for up to 2-3 months.
- What’s the best way to reheat leftovers? Reheat in the oven at 300°F (150°C) with a little bit of broth or water to prevent drying out. You can also microwave it, but it may not be as tender.
- What can I serve with Cuban Roast Pork? Classic Cuban sides include rice and beans, plantains (sweet or savory), yucca with mojo, and a simple green salad.
Variations and Customization Options
Make this Cuban Roast Pork your own! Here are some ways to customize the recipe:
- Spicier Mojo: Increase the amount of red pepper flakes, or for extra heat, add a chopped habanero pepper (with seeds removed).
- Sweeter Mojo: Add a tablespoon or two of brown sugar to the marinade.
- Smoked Pork: Smoke the pork shoulder for a few hours before roasting for an extra layer of flavor.
- Citrus Variations: Experiment with different citrus juices, such as grapefruit or blood orange, for a unique twist on the mojo.
Serving Suggestions
Cuban Roast Pork is incredibly versatile. Here are some ideas on how to serve and enjoy it:
Classic Cuban Plate: Serve with white rice, black beans, sweet plantains (platanos maduros), and a side salad.
Cuban Sandwiches: Use the shredded pork to make authentic Cuban sandwiches with ham, Swiss cheese, pickles, and mustard on Cuban bread.
Tacos or Bowls: Use the pork as a filling for tacos or bowls, topped with your favorite salsas, avocado, and cilantro.
Party Sliders: Make mini Cuban sandwiches using slider buns for a fun party appetizer.
Conclusion
This Cuban Roast Pork with Mojo recipe is your ticket to a delicious and naturally impressive meal. With its tender, flavorful pork and zesty mojo sauce, it’s sure to become a new favorite. Gather your ingredients, follow the steps, and get ready to enjoy a taste of Cuba right in your own kitchen!
Don’t forget to share photos of your culinary masterpiece and spread the naturally great-tasting food around! We love to see what you’re cooking up!
