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Cuban Lechón Asado
Slow-roasted pork marinated in citrus and garlic mojo — Cuba's celebration roast with shattering crackling.
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30 minPrep🔥
4 hrCook🍽️
8Serves📊
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Ingredients
- 2kg pork shoulder, skin scored
- For mojo: 12 garlic cloves, juice of 6 limes and 2 oranges, 2 tbsp cumin, 1 tbsp oregano, 1 tbsp salt, 100ml olive oil
Instructions
- Blend mojo ingredients.
- Pierce pork all over; rub mojo deep.
- Marinate at least 8 hours.
- Roast at 150C for 3.5 hours covered.
- Crank to 230C uncovered for 30 minutes for crackling.
- Rest 20 minutes; shred or slice.
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Tara’s tips
- Score the skin and dry well for proper crackling.
- The mojo is the soul — be generous with garlic.
Serving suggestions
- Serve with black beans, rice and plantains.
Storage & reheating
Keeps 4 days.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Sour orange?
Traditional in Cuba — mix lime and orange juice substitutes.
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