Cuban Roast Pork
Unleash bold, tropical flavors with this mouthwatering Cuban Roast Pork recipe, a savory classic known as "Lechón Asado." Tender pork shoulder is marinated overnight in a zesty mojo sauce made from fresh orange juice, lime juice, olive oil, garlic, oregano, and cumin, ensuring every bite bursts with citrusy and aromatic flair. Slow-roasted to perfection, the pork becomes irresistibly juicy and fork-tender, infused with the rich marinade and basted in its own flavorful juices. Ideal for a family gathering or special occasion, this dish is perfectly complemented by fresh cilantro, sliced onions, or traditional sides like rice and Cuban bread. Whether served as a centerpiece or shredded for sandwiches, this succulent roast promises authentic Cuban flair in every bite.
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Recipe Information
Ingredients
- 4 pounds Pork shoulder (bone-in or boneless)
- 1 cup Fresh orange juice
- 0.5 cup Fresh lime juice
- 0.25 cup Olive oil
- 10 cloves Garlic cloves, minced
- 2 tablespoons Dried oregano
- 1 tablespoon Ground cumin
- 1 tablespoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Fresh cilantro (optional, for garnish)
- 1 large White onion, sliced (optional, for serving)
Instructions
In a large mixing bowl, whisk together the orange juice, lime juice, olive oil, minced garlic, oregano, cumin, salt, and black pepper to create the mojo marinade.
Place the pork shoulder in a large resealable plastic bag or a deep baking dish. Pour the mojo marinade over the pork, ensuring it is fully coated. Seal the bag or cover the dish with plastic wrap.
Refrigerate the pork for at least 12 hours, or overnight, to allow the flavors to fully penetrate the meat.
When ready to cook, preheat your oven to 325°F (163°C). Remove the pork from the marinade, reserving the liquid, and place it in a large roasting pan.
Pour the reserved marinade around the pork in the roasting pan. Cover the pan tightly with aluminum foil to trap moisture.
Roast the pork in the oven for approximately 4 to 5 hours, or until the meat is fork-tender and reaches an internal temperature of 190°F (88°C). Baste the pork occasionally with the pan juices to keep it moist.
Once cooked, remove the pork from the oven and let it rest for 15 minutes. Shred the meat using two forks and mix it with the pan juices for added flavor.
Optional: Garnish the shredded pork with fresh cilantro and serve with sliced white onions, rice, or Cuban bread.
Nutrition Facts
Calories |
903 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.9 g | 90% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 1194 mg | 52% | |
| Total Carbohydrate | 11.9 g | 4% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 4.9 g | ||
| Protein | 56.0 g | 112% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 112 mg | 9% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 1181 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
