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If you love big flavors, this Cuban Pork recipe is for you. Also known as Lechón Asado, this pork is marinated in garlic, citrus, and herbs, then slow-roasted until juicy, tender, and packed with classic mojo flavors!
Living in Florida, I am lucky enough to have a rich Cuban influence and incredible Cuban and Spanish restaurants all around me. After years of enjoying Cuban cuisine, I have grown to love it and even started developing Cuban recipes to mimic my favorite restaurants! This Cuban pork recipe, known as “lechón asado” in Spanish, is inspired by the bold, citrusy, garlicky flavors I’ve come to love from the local food scene.
This cuban-style roasted pork is a great choice for a hearty, flavorful meal. To make the roast pork as delicious as possible, we start with a marinade that infuses it with the bold flavors of garlic, citrus, and herbs. And we don’t let that marinade go to waste! After marinating the pork, we make a classic Cuban mojo sauce by cooking the leftover marinade with some of the drippings from the pan.
Each component of this recipe is packed with flavor, making it a real crowd pleaser! Not only is this Cuban pork impressive, but it’s also surprisingly easy to make—once you try it, you’ll want to make it again and again.
Nikki’s Recipe Rundown
- Taste: Bright, garlicky, citrusy, and deeply savory.
- Texture: Tender and juicy with a beautifully golden crust!
- Ease: Simple to prepare—just marinate, roast, and enjoy.
- Pros: Cuban pork is flavorful, versatile, and great to feed a crowd.
- Considerations: Needs marinating time and a longer roast for shredding, so patience is key!
Ingredients Needed for Roasted Cuban Pork
- Boneless Pork Shoulder or Boston Butt: This cut is perfect for slow roasting—it has enough fat to stay tender and juicy, and it’s easy to slice or shred.
For the Marinade
- Olive Oil: Helps the marinade cling to the pork and infuses it with richness!
- Cilantro: Adds fresh, slightly citrusy flavor—essential for that authentic Cuban taste!
- Orange Zest & Juice: Bright and sweet, orange is the backbone of the marinade. Freshly squeezed is best.
- Lime Zest & Juice: Adds zing and acidity, which tenderizes the pork.
- Mint Leaves: Just a few leaves add a cool herbal note.
- Garlic Cloves: Use plenty—garlic is key in Cuban mojo-style marinades.
- Spices: You will need dried oregano, ground cumin, kosher salt, and black pepper to season up the pork to perfection!
- Orange & Lime Slices: This is optional, but I like to add some orange and lime slices to the pork while it marinates.
Variations and Substitutions
- Bone-In Pork Shoulder: You can use bone-in for more flavor and slightly juicier meat. Just increase the cook time by about 30–45 minutes depending on the size.
- No Fresh Citrus? While fresh is ideal, you can substitute bottled juices in a pinch. Try to use high-quality, 100% juice without added sugar— I like this one.
- No Cilantro? Swap it for parsley if you’re not a fan. It changes the flavor, but the result is still delicious.
- Slow Cooker Method: Marinate the pork as directed, then cook on low for 8–10 hours. You won’t get that crispy crust, but it’ll shred beautifully.
How To Make the Best Cuban Pork
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Marinate the Pork
Combine all the marinade ingredients in a food processor blender and pulse until the herbs and garlic are finely chopped.
Place the pork in a large zip-top bag and pour the marinade over it, and seal the bag. Toss the pork around in the bag to coat thoroughly. Place the orange and lime slices in the bag on top of the roast. Place the bag in a bowl and refrigerate for at least 3 – 4 hours or overnight.
No food processor? Finely chop the herbs and garlic, then mix everything in a bowl. Place the pork in a large enough bowl to put the pork in it.
I prefer not to use a shallow bowl so that the pork will sit down in the marinade. Pour the marinade over it, and toss to coat.
Place in the refrigerator overnight, preferably, or for at least 3 – 4 hours, for the flavors to come together. If using a ziplock bag, I like to put the bag in a bowl, just in case there are any spills.
Step 2 | Prep for Roasting
Take the pork out of the fridge and let it rest on the counter for about 1 hour so it comes to room temperature. Don’t forget to reserve the marinade—we’ll use it for the sauce later! Discard the fruit slices. (Keep it refrigerated while the meat is cooking.)
Preheat your oven to 425°F or 400°F if using a convection or fan oven.
Step 3 | Roast the Pork
Place the pork in a roasting pan, uncovered, and roast for 30 minutes to get a nice golden crust. Baste the pork with the pan juices a couple of times during this step.
Reduce the oven temperature to 375°F or 350°F ( convection/fan). Continue roasting for another 1½ to 2 hours, basting every 30 minutes * See Note (this is optional- if you wrap tightly and aren’t able to baste it still turns out delicious). The pork is ready when the internal temperature hits 160°F —juicy and tender but still sliceable.
For pork you can shred: Lower the oven temp to 325°F and roast for about 3 to 3 ½ hours, or until the meat easily shreds with a fork.
If you would like to crisp the top more, place the roast in the oven on broil for a few minutes. Keep an eye on it.
Step 4 | Make Mojo Sauce & Serve
In a small saucepan, combine the reserved marinade, 2 tablespoons of the roasting pan dripping.
Bring it to a gentle boil, then reduce the heat to a simmer. Let it cook for about 2-3 minutes.
Taste and adjust the flavor as needed. A little extra lime juice will brighten it up, or a pinch of sugar can balance the tanginess if it’s too tart for your liking.
Once the pork is done, transfer it to a plate and loosely cover it with foil. Let it rest for about 20 minutes to let all those juices redistribute into the pork.
If you want a similar slow cooker version, try my Crockpot Mojo Cuban Pork Recipe!
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Recipe Tips
- Marinate overnight if possible. The longer the pork marinates, the more flavorful it becomes. Overnight is ideal for deeply infused flavor!
- Let it come to room temperature before roasting. This step helps the pork cook evenly and prevents it from drying out in the oven.
- Don’t skip the resting time! Letting the meat rest after roasting helps lock in juices and makes slicing or shredding easier.
- Adjust the mojo sauce to taste. Don’t forget to taste your sauce before serving! A splash more citrus or a touch of sugar can fine-tune it perfectly according to your taste.
Recipe FAQs
A Dutch oven or heavy-duty baking dish will work too. Just ensure it’s oven-safe and large enough to hold the pork.
Lechón asado is a traditional Cuban roast pork dish made with marinated pork shoulder, typically flavored with citrus, garlic, herbs, and spices. While generally cooked over a spit and roasted slowly over a fire, in this case it’s slow-roasted in the oven until tender, juicy, which gives a similar result to the traditional version!
Pork shoulder is done when it reaches an internal temperature of 160°F for slicing or 190–200°F for shredding. It should be fork-tender, juicy, and pull apart easily if you’re going for a more traditional, fall-apart texture.
Storage
Storage: Store leftover pork in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or on the stovetop with a splash of broth or leftover mojo sauce to keep it from drying out.
Freeze: You can also freeze portions for easy meals later—just thaw overnight in the fridge before reheating.
What to Serve with Cuban Roasted Pork
Cuban pork pairs beautifully with traditional sides like Spanish rice and Cuban black beans. For something a little fresher, try it with a simple cabbage slaw, avocado slices, or a tangy tomato and cucumber salad.
It’s also incredible tucked into Cuban sandwiches with pickles and Swiss cheese or piled onto warm tortillas. Don’t forget a drizzle of that citrusy mojo sauce on everything—it ties the whole plate together!
Other Recipes to Try
- Authentic Cuban Sandwich
- Collard Greens Wrapped Pork Roast
- Slow Cooker Cuban Mojo Pork
- Chicken Burrito Bowl
- Mississippi Pot Roast
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Cuban Roast Pork Recipe (Lechon Asado)
Ingredients
For the Pork:
- 4 pounds boneless pork shoulder, Boston Butt works great!
Marinade:
- ¼ cup olive oil, or avocado oil if you prefer
- ¼ cup fresh cilantro
- 1 tablespoon orange zest
- ¾ cup fresh orange juice, (about 3-4 medium navel oranges)
- 1 teaspoon lime zest
- ½ cup fresh lime juice, (about 4-5 limes)
- 3-4 fresh mint leaves
- 6-8 garlic cloves
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1-2 teaspoons kosher salt, adjust to taste
- 1 teaspoon black pepper
- Optional: I like to slice an orange and lime to go in with the marinade
Instructions
Marinate the Pork
- Combine all the marinade ingredients in a food processor blender and pulse until the herbs and garlic are finely chopped. Place the pork in a large zip-top bag and pour the marinade over it, and seal the bag. Toss the pork around in the bag to coat thoroughly. Place orange and lime slices in the bag on top of the roast. Place the bag in a bowl and refrigerate for at least 3 – 4 hours or overnight.
- If you don't have a food processor, finely chop the herbs and garlic, then mix everything in a bowl. Place the pork in a large enough bowl to put the pork in it. I prefer not to use a shallow bowl so that the pork will sit down in the marinade. Pour the marinade over it, and toss to coat.
- Place in the refrigerator for overnight preferably or for at least 3 – 4 hours, for the flavors to come together. If using a ziplock bag, I like to put the bag in a bowl—just in case there are any spills.
Prep for Roasting
- Take the pork out of the fridge and let it rest on the counter for about 1 hour so it comes to room temperature. Don’t forget to reserve the marinade—we’ll use it for the sauce later! Discard the fruit slices. (Keep it refrigerated while the meat is cooking.)
- Preheat your oven to 425°F or 400°F if using a convection or fan oven.
Roast the Pork
- Place the pork in a roasting pan, uncovered, and roast for 30 minutes to get a nice golden crust. Baste the pork with the pan juices a couple of times during this step.
- Reduce the oven temperature to 375°F or 350°F ( convection/fan). Continue roasting for another 1½ to 2 hours, basting every 30 minutes * See Note (this is optional- if you wrap tightly and aren’t able to baste it still turns out delicious). The pork is ready when the internal temperature hits 160°F —juicy and tender but still sliceable.
- For pork you can shred: Lower the oven temp to 325°F and roast for about 3 to 3 ½ hours, or until the meat easily shreds with a fork.
- If you would like to crisp the top more, place the roast in the oven on broil for a few minutes. Keep an eye on it.
Rest and Serve
- Once the pork is done, transfer it to a plate and loosely cover it with foil. Let it rest for about 20 minutes to let all those juices redistribute into the pork.
Cuban Mojo Sauce
- In a small saucepan, combine the reserved marinade, 2 tablespoons of the roasting pan dripping.
- Bring it to a gentle boil, then reduce the heat to a simmer. Let it cook for about a 2-3 minutes.
- Taste and adjust the flavor as needed. A little extra lime juice will brighten it up, or a pinch of sugar can balance the tanginess if it’s too tart for your liking
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Notes
- If you want to thicken the sauce add 3 tablespoons of cornstarch to ¼ cup of cold water and whisk until smooth. Pour into the sauce and stir. Let it cook for a couple of minutes until thickened.
- To brighten up the mojo sauce you can add extra 3-4 tablespoons orange juice and 1-2 tablespoons of lime juice, if you like. Salt and Pepper to taste if desired. I find with the lime and orange slices in the marinade, you don’t necessarily need to do this.
- Bottled Orange juices can be a little sweeter than fresh squeezed orange juice.
Basting is optional– if you wrap tightly and aren’t able to baste it still turns out delicious. If you find you do not have any liquid from the pan drippings and you can add some water or broth to the pan as you cook or after to use in the mojo sauce. Gravy: If you would like to make a gravy, follow my Turkey Gravy recipe but use these drippings. If drippings are lacking you can add 4 tablespoons of butter to the pan and scrape up any bits from the bottom. Then proceed with recipe (you will lift flavor from the bottom of the pan).
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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