Lechón Asado (Cuban Mojo Roast Pork)
Pork shoulder marinated overnight in mojo, a garlicky sour-orange marinade with cumin and oregano, then slow-roasted until meltingly tender with crackling skin. The centrepiece of a Cuban Christmas Eve.
Servings
Ingredients
Nutrition
Per serving
Steps
Make the mojo
Crush the garlic with the salt in a mortar or blender until smooth. Stir in the cumin, oregano and black pepper, then whisk in the and olive oil.
- 12 cloves garlic
- 2 tsp salt
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 tsp ground black pepper
- 250 ml
- 60 ml olive oil
✅ Done when: sauce is smooth and well combined
Marinate the pork
Score the skin in a diamond pattern and cut several deep slashes into the meat. Place the pork in a large dish with half the onions, pour the over it and rub it well into the cuts, then cover and refrigerate overnight, turning once.
- 2.5 kg pork shoulder
- 1 onion (half) onion
- all of it from step 1
✅ Done when: pork is fully coated and chilled for at least 8 hours
Slow-roast
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Crisp the skin
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Rest and serve
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Make the mojo
Crush the garlic with the salt in a mortar or blender until smooth. Stir in the cumin, oregano and black pepper, then whisk in the and olive oil.
- 12 cloves garlic
- 2 tsp salt
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 tsp ground black pepper
- 250 ml
- 60 ml olive oil
✅ Done when: sauce is smooth and well combined
Marinate the pork
Score the skin in a diamond pattern and cut several deep slashes into the meat. Place the pork in a large dish with half the onions, pour the over it and rub it well into the cuts, then cover and refrigerate overnight, turning once.
- 2.5 kg pork shoulder
- 1 onion (half) onion
- all of it from step 1
✅ Done when: pork is fully coated and chilled for at least 8 hours
Slow-roast
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Crisp the skin
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Rest and serve
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The Story Behind the Dish
Pigs arrived in Cuba with the Spanish in the early 1500s and thrived on the island. Roasting a whole young pig (lechón) over an open fire or in a pit became the heart of every big Cuban celebration.
Today most families roast a pork shoulder or leg in the oven, but the essential part never changes: the mojo marinade of sour orange, garlic, cumin and oregano.
⭐ Why It's Famous
Tender, garlicky pork with crackling skin is the star of Cuban Nochebuena (Christmas Eve) and every big family party.
💡 Fun Fact
In Miami, many Cuban families roast their Christmas pig in a 'caja china', a wooden box with hot coals on the lid.
All over Cuba
22.40°N, -79.97°W
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