Cuban roast pork, or lechon asado (in Spanish), is the meal served on all special occasions in Cuban culture. Christmas, weddings, New Year’s… roast pork is on the menu. This is a traditional lechon asado recipe using a homemade mojo marinade.
Cuban roast pork is a two-day event. The pork needs to marinate in the refrigerator overnight. Then you roast it, low and slow for hours, so make sure you plan for that.
Something else to plan for, have plenty of snacks on roasting day because while the pork is cooking your house will smell amazing. Everyone will be asking: “when will it be ready?” “Is it ready yet?” Enjoy!
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Cuban roast pork ingredients
- 10 pound Pork Shoulder (pork picnic)
- 2 Heads of Garlic, peeled, divided
- 1½ cups Sour Orange Juice (3-4 pounds Sour Oranges)
- 2 tablespoons Olive Oil
- 1 teaspoon Oregano, dried
- ¼ teaspoon Cumin
- 1 Bay Leaf
- 2 teaspoons Kosher Salt (plus 1 tablespoon to crisp the skin) divided
You will also need
- A large pan to marinate to pork
- A large marinating or roasting bag, if desired
- Plastic Wrap to cover the pork while marinating
- A large roasting pan with a rack
- Aluminum Foil
Make the mojo marinade
- Peel the garlic. Reserve 8-10 whole garlic cloves. Smash the remaining garlic cloves; place them on a cutting board and give them a good whack with a meat mallet.
- Add the garlic and about ½ teaspoon kosher salt to a mortar and pestle. Work the garlic until you break it down into small flat pieces.
- Add the smashed garlic, sour orange juice, olive oil, oregano, cumin, 1½ teaspoon salt, and the bay leaf to a medium bowl or jar. Stir or shake to combine well.
- Let the marinade sit in the refrigerator for at least 1 hour, a couple of hours is better. Shake or stir well before using.
- Get step-by-step instructions checking out our traditional mojo marinade recipe. There’s even a substitute for sour orange juice, just in case you can’t find them in your area.
Marinate the pork
Cook’s notes: We lined the pan with a large roasting bag (They are usually used for turkeys). We found them in the foil and plastic wrap section of the supermarket. These bags are great, they contain the mojo and you can seal them tight with a knot.
- Place the pork in a large pan, make small slits (about 1-2” deep) on the skin side of the pork and insert the reserved (whole) garlic cloves into the slits. Tip: Dip the clove in the marinade for easy insertion.
- Turn the pork over (skin side down) and make about 10-12 small slits (about 1-2” deep) in the meat.
- Using a ladle or spoon, start pouring the marinade into the slits you made.
- Then pour the remaining marinade over the pork. Sprinkle another ½ teaspoon or so of salt over the pork, if desired.
Seal the bag by making a tight knot on the top, or cover the pan well using a generous amount of plastic wrap. Seriously use several layers.
The smell of this marinating pork is strong and will permeate the refrigerator. While the pork roast marinade is delicious, I don’t want my refrigerator smelling like it for days.
Marinate the Cuban roast pork, skin side up, in the refrigerator overnight. You want the fleshy side sitting in the marinade.
Roast the pork
Remove the pork from the refrigerator 30 – 45 minutes before roasting (providing it’s cool in your kitchen). Preheat oven to 325°F. The marinated pork will be a grayish color, that’s normal; it’s the citrus working on the meat.
Place the pork on a roasting pan, skin side down. Use a roasting pan that has a rack so the pork shoulder is not sitting on the bottom of the pan.
Pour the marinade over the pork. Brush any loose pieces of garlic off the pork. They will start to burn quickly.
Also, pour just a little bit of water in the bottom of the roasting pan. You’ll have to add a little more during the roasting time too. The drippings and garlic on the bottom of the pan will start to burn and smoke. The water keeps this in check.
Place the Cuban roast pork in the oven.
About 1½ – 2 hours into the roasting time tent the pork. Take a piece of aluminum foil (about the size of the pork shoulder) and loosely cover. Just place it on top, don’t wrap it.
Roast the lechon for 7 – 8 hours until the internal temperature reaches at least 170° F. Check the temperature with an instant read thermometer in several different spots. The skin and meat should have pulled away from the bone. See the picture below on the left hand side.
Crisp the skin
Remove the pork from the oven and carefully flip it over so it’s skin side up. Be very careful during this step as the pork roast is heavy and hot!
Fill a small bowl or cup with water and add a generous amount of salt (about 1 tablespoon for 1 cup of water), stir. Drip the salted water on the pork roast and use a brush to spread it all over the skin. Repeat several times.
If you were roasting on the middle rack, like we were, move the rack down one, just so the pork isn’t sitting too close to the heat element. Switch the oven to the low broiler setting.
Very Important Cook’s Note
Do not leave the oven’s side until you finish this step. Turn on the oven light and look in every minute or so. The skin will crisp and brown quickly, it will go from perfectly golden brown to burnt in minutes, if not seconds.
Once the skin is bubbling and it may even start to crackle, carefully remove the pork from the oven and allow it to rest at least 15-20 minutes before carving. Serves 8-10
You may also like these traditional Cuban recipes:
Cuban Roast Pork
Ingredients
- 10 pounds Pork Shoulder pork picnic
- 2 Heads of Garlic peeled, divided
- 1½ cups Sour Orange Juice 3-4 lbs. Sour Oranges
- 2 tablespoons Olive Oil
- 1 teaspoon Oregano dried
- ¼ teaspoon Cumin
- 1 Bay Leaf
- 2 teaspoons Kosher Salt plus 1 tablespoon to crisp the skin divided
Instructions
- To make this recipe, you will also need:A large pan to marinate to pork, a large marinating or roasting bag or plastic wrap, a large roasting pan with a rack, and aluminum foil.
Make the mojo marinade
- Peel the garlic. Reserve 8-10 whole garlic cloves. Smash the remaining garlic cloves.
- Add the garlic and about ½ teaspoon kosher salt to a mortar and pestle. Work the garlic until you break it down into small flat pieces.
- Add the smashed garlic, sour orange juice, olive oil, oregano, cumin, 1½ teaspoon salt, and the bay leaf to a medium bowl or jar. Stir or shake to combine well. Let the marinade sit in the refrigerator for at least 1 hour, a couple of hours is better. Shake or stir well before using.
Marinate the pork
- Note: We lined the pan with a large roasting bag. We found them in the foil and plastic wrap section of the supermarket. The bag will contain the mojo and you can seal it tight with a knot.
- Place the pork in a large pan, make small slits (about 1-2” deep) on the skin side of the pork and insert the reserved (whole) garlic cloves into the slits. Tip: Dip the clove in the marinade for easy insertion.
- Turn the pork over (skin side down) and make about 10-12 small slits (about 1-2” deep) in the meat.
- Using a ladle or spoon, start pouring the marinade into the slits you made. Then pour the remaining marinade over the pork. Sprinkle another ½ tsp. or so of salt over the pork, if desired.
- Seal the bag by making a tight knot on the top, or (if not using a bag) cover the pan well using a generous amount of plastic wrap.
- Marinate the Cuban roast pork, skin side up, in the refrigerator overnight. You want the fleshy side sitting in the marinade.
Time to roast
- Remove the pork from the refrigerator 30 – 45 minutes before roasting (providing it’s cool in your kitchen).
- Preheat oven to 325°F
- Place the pork on a roasting pan, skin side down. Use a roasting pan that has a rack so the pork shoulder is not sitting on the bottom of the pan.
- Pour the marinade over the pork. Brush any loose pieces of garlic off the pork. They will start to burn quickly. Also, pour just a little bit of water in the bottom of the roasting pan. You’ll have to add a little more during the roasting time too. The drippings and garlic on the bottom of the pan will start to burn and smoke. The water keeps this in check.
- About 1½ – 2 hours into the roasting time tent the pork. Take a piece of aluminum foil (about the size of the pork shoulder) and loosely cover. Just place it on top, don’t wrap it.
- Roast the pork for 7 – 8 hours until the internal temperature reaches at least 170° F. Check the temperature on several different spots.
To crisp the skin
- Remove the pork from the oven and carefully flip it over so it’s skin side up. Be very careful during this step as the roast is heavy and hot!
- Fill a small bowl or cup with water and add a generous amount of salt (about 1 tbsp. for 1 cup of water), stir. Drip the salted water on the pork roast and brush it all over the skin. Repeat several times.
- If you were roasting on the middle rack, move the rack down one, just so the pork isn’t sitting too close to the heat element.
- Switch the oven to the low broiler setting.
Very Important Cook’s Note
- Do not leave the oven’s side until you finish this step. Turn on the oven light and look in every minute or so. The skin will crisp and brown quickly, it will go from perfectly golden brown to burnt in minutes, if not seconds.
- Once the skin is bubbling and it may even start to crackle, carefully remove the pork from the oven.
- Allow the pork roast to rest at least 15-20 minutes before carving.
Hi Elizabeth,
My question is about the orange Juice. Where cab I find sour OJ? If I can’t find it, will regular OJ work?
Thanks
Hi Carol,
During the latter part of the year many Latin markets will stock sour oranges. If sour oranges are not available in your area you can make a pretty good substitute by combining orange juice (fresh squeezed is best) and lime juice at a 2:1 ratio. Two parts orange juice; one part lime juice. Shake or stir to combine well.
Another alternative is bottled sour orange juice. It’s not made with sour oranges; but even if it’s not the real thing, it will still get you that sweet and sour taste. Find it in the international section of large grocery stores, or online. Good luck!
Do you remove the garlic from the skin side?
Hi Michele,
No, only brush off loose pieces of garlic.
Hi Elizabeth,
Your roast pork look so delicious. I’m planning to make it for new year.. I have a few questions for this recipe. Maybe sound like a stupid questions. But I will ask anyway 😄.
When you say Roast in the electric oven,What program do you use normally? Just conventional cooking ( top/ bottom heat ) ??? Or only the top?? And for the crispy skin also which heat do you used?
Thank you and hope you have wonderful and healthy holiday season..
Greetings from Belgium
Ade
Hi Ade,
Thank you for your questions. I have an electric oven and the setting is bake. So I press “bake” and set the temperature to 325°F. It’s what you describe as conventional cooking (same as making a casserole or baking a cake). Make sure to lower the oven rack so that the pork is not sitting too close to the upper element.
For the skin we use the “broil” feature set to Low. This is only at the end and for a very short amount of time. The broil feature is direct heat and will burn the roast if left in too long. I hope this helps. Happy New Year!
Hi Elizabeth, So I am cuban american and my family makes a whole pig in a “caja china” every 24th of december but this year due to covid we are not getting together so I am making one of these for the first time at home. I had few questions. 1. Do I need to put the pork on a rack in the roasting pan? I have a disposable roasting pan and dont have a rack. 2. The roasting time is 7-8 hours total? and 3. Do you recommend basting it while it cooks? Thanks again!
Hi Nelson,
1. We use a roasting pan with a rack to keep the skin off the drippings and the water (we recommend adding water to the bottom of the pan to keep the drippings from smoking). I’ve never lechon without a rack so I cannot speak to the results.
2. For a large roast (like an 8 to 10 pounder) yes it is.
3. No, I don’t baste. I try to open the oven as few times as possible, plus the drippings are mixed with water to prevent smoking.
Good luck, I hope it turns out great, Feliz Noche Buena!
This sounds fabulous but, the recipe instructions for crisping the skin are only if you have an electric stove with the broiler and heat element in the top. My stove is natural gas and my broiler is barely deep enough for making toast. What about removing the roast a few minutes before it reaches the 170 temp and brushing it with the salt water then putting it back in the oven to finish cooking? Or, can the entire roast be cooked outside in a smoker?
Hi Cam,
I’m afraid that won’t work, the salt itself does not crisp the skin, it’s the direct high heat on it. For the smoker, I don’t own one but that sounds amazing! You will have to consult another recipe however. Thanks for stopping by.
Hello Elizabeth, I am attempting this recipe this weekend and my pork shoulder has no skin and is a little under six pounds. Do you recommend lowering the heat? I plan on cooking it about 20 or so minutes a pound. And when should I make the foil tent? Maybe after 30 minutes?? Any advice will help as I am cooking for a Cuban family. Do not want to disappoint! 😉
Thank you,
Yvette
Hi Yvette,
You’re going with a smaller roast and I’ve never made a lechon without the skin and the layer of fat that goes under it, but I’ll do my best to help.
Lowering the temperature – we’re already cooking at a low temperature; I wouldn’t lower it any further.
Tenting – tent the pork when it start browning (use the oven window with the light on to peek in, try to open the door as little as possible)
Cooking time – this is where you are going to have to keep an eye on it. The internal temperature needs to be at least 170 degrees Fahrenheit. A good sign that it’s done is that the meat will pull away from the bone. Look at the pictures in the post and you can see what that looks like.
Also, go through the comments section, several people have made smaller roasts, etc. and they share their experience. Good luck! Let me know how it goes.
I made this just this past Sunday and made one big mistake: my roast was 7 1/2 lbs., not the 10 in the recipe and I neglected to adjust the time for the smaller size. It was beyond done in only 5 hours, the bone sticking right out. Interestingly it still had enough juice it it to be palatable. I would also recommend that a lot of the fat cap be trimmed of first. Being cooked skin, or fat side down, the fat doesn’t really baste the meat anyway- there’s enough fat through the meat to do that. Also, very good tip about adding water. I had to do it several times to keep the smoke down, which it did quite effectively. Other than that it was really good and I’ll try it again.
Hi Mark,
I’m glad it worked out, thanks for stopping by.
Hi Elizabeth i made this and let me tell you it was so delish my family loved it .My house smelled amazing even my neighbor was telling how good it smelled. I made him a plate he was so happy Thank u very much for sharing your recipe i will definitely make this again
Hi Marie, thank you and it’s my pleasure! Yes, you can absolutely smell it outside from our house too when we make it. I’m really happy you liked it!
Anyway to start the cooking process one day and finish the next? Maybe 5 hours of roasting the day before then an additional couple hours before serving?
Hi Shyla. Thank you for your question. For food safety purposes the pork roast needs be fully cooked. The long roasting time ensures that the meat is not only properly cooked but fall apart tender. Thank you for stopping by!
Hi Elizabeth! I’m making this tomorrow. I have it marinating in the fridge now. My roast is just under 6 lbs. Do you think I should cook it for 3-1/2 to 4 hours based on your cooking time? Thank you so much! It was a real treat to find this recipe. My parents are British and we have had roast pork with crackling for many Christmas dinners over the years. I’m excited to try this variation on the traditional roast. Thanks so much for recipe!!
Hi Stephanie,
See how it looks after 3 hours. If the outside looks golden then take the internal temperature and gauge the remaining cooking from there. The internal temperature should be at least 170°F. This is assuming you are using a pork shoulder- with the skin on (which is nice and fatty so the meat will not dry out) and cooking at 325°F.
Also, look for the meat to pull away from the bone. The bone should be visible, that’s another good sign that it’s done. Look at the picture in the post and you can see the bone on the right side.
I hope this helps and good luck! Let me know how it turns out.
I’ll be making this for Christmas. Can I make a sauce from the roasting juices?
Hi Ruth,
I don’t use the drippings because during the cooking time a little bit water has to be added to the bottom of the roasting pan (a few times) to keep the drippings from smoking/burning. So, since the drippings are combined with the water I don’t use them.
I made a cilantro pesto not with the drippings, but with the leftover mojo after I scraped it all off. I cooked it, cooled, and blended it my Vitamix with a bunch of fresh cilantro. Keeps in the fridge for a week, or freeze in an ice cube tray.
Hello I am so excited to make this recipe!! However my broiler is under my oven. There is no way that the Pork would fit in there.
Any suggestions?
Thank you so much for all your help.
Kelly
Hi Kelly,
I’m afraid I don’t have any suggestions. If you do think of something please leave a note that might help someone else out!
If your broiler element Is under your oven just heat the oven to 400* and finish the roasting for 15-20 minutes to crisp the outside of the meat.
Couple of questions I should have asked before. What size pork roast is this recipe based on? Also, I’d like to be able to thin slice this for cuban sammiches. How much should I adjust the c ooking time? Just to the internal temperature recommended by the USDA? I’m sure I’ll have more questions before I’m ready. Thanks!
Hi Dona. This recipe is meant for a large roast – 10 pounds is ideal for the cooking time suggested. I’ve made 8 pounds and just kept an eye on it. Anything larger or smaller will need cooking time adjustment.
Can a broiler pan with the broiler rack be used for this recipe? I don’t often have the need for a big roaster with a pan, so this would be an awesome alternative I think.
Hi Dona. You need a pan that’s large enough to fit the roast and will elevate it so it’s not sitting in the drippings. Speaking of drippings, there needs to be enough room in the bottom of the pan to add water to keep the drippings from smoking.
Hello
I just made this recipe. It’s still in the oven but I have a couple of questions. I actually had 3 small roasts that only equaled about 7 pounds. I had todo the 2:1 ration of oranges & limes. Checking the roasts For internal temp of 170 degrees I took 1 out. Great flavor but it’s not tender. Did I do something wrong? Also the roasts I had did not really have a skin side.
Hi Bernadette,
I’m sorry your roasts were not tender. This recipe was created and tested for a large pork shoulder (8-10 pounds) this includes the cooking time and the internal temperature. The skin is also important, because there is a layer of fat under it that contributes to the moisture. I am glad you enjoyed the flavor though. Thank you for stopping by!
Can you tell me why skin side down? Every other pork I’ve roasted has called for skin side up, so it melts and bastes the rest of the meat as it cooks. Just curious!
Hi Amanda,
I have to tell you that this is a family recipe. I make it exactly as my mom taught me, haven’t changed a thing! Sadly, I can’t ask her why, but I suspect she learned from a family member anyway. While I can’t tell you why we do it this way, I can tell you what happens. The meaty underside becomes browned, it almost caramelizes. It’s rich and flavorful. I don’t think that would happen if it’s on the bottom. Now, after the roast is done, we do flip it skin side up and toast the skin. Thank you for stopping by and for your thought provoking question! If you do make the roast pork drop me a note and let me know how it turned out!
Made today. It was delicious!
That’s fantastic! I’m really glad.
I’m looking to make this tomorrow. Do you know if the meat freezes well? I’m a fan of anything I can freeze and bring out later for a quick lunch / dinner. Thanks
Hi Nadia. I have not frozen the pork meat so I can’t speak to the taste and texture. I do know that the pork will keep nicely for a couple of days in the refrigerator, kept covered in a container. My favorite way to heat it up is in a skillet with just a little oil. We will usually make sandwiches the next day with the leftovers. Thanks!
What would be the cook time for 3 lbs of roast
Hi. I’ve haven’t personally tested the cooking time for a smaller roast, but the general consensus is 20-30 minutes per pound (depending on the pork cut). Of course, always making sure the meat is up to temperature.
I made this today, and it turned out excellent. I would recommend when marinating the meat to use either a small cooking bag (I used turkey sized, which was far too large) or a large bowl or even placing a cooking bag with the meat inside of a bowl in order to more evenly marinate the meat. I used 2 large silicone kitchen tongs to rotate the meat on the rack for crisping, and they worked well. Kitchen forks might also work, but the meat is so tender that it may be torn apart by the forks. Also, make sure to add 1C of water to the roasting pan every hour or so. I added 1.5C when I put the pan into the oven, and 2 hours later I had scorched garlic in the pan.
Hi Paul. I am really glad you enjoyed it. Thanks for adding the extra tips!
I’ve made it 3 times and the skin is always super crispy.
OMGoodness! This will be along side our turkey this Thanksgiving! While most love a good turkey on the holiday, it is not on my favorite list! This looks delish!
Thanks Diana! I know what you mean. We stick to the traditional turkey for Thanksgiving but everything else, Christmas, New Year’s, Mother’s day… It’s Lechon! Enjoy and Happy Holidays!!
You call for “sour” oranges. Are these a special type of orange? If they aren’t available, what would you recommend as a substitute?
Hi Connie. Yes they are a special type of orange; they’re bitter and not as pretty. The color is not very vibrant, they’re greenish-orange and the skin is bumpy, not smooth. Definitely don’t want to snack on one! They’re not available everywhere, or throughout the year. A good substitute is to combine fresh orange juice and lime at a 2:1 ratio. So for the mojo in the roast pork you would use 1 cup of orange juice and ½ cup lime juice and stir or shake well to combine. Take a look at our mojo marinade recipe, there is step by step instructions (including the substitute for sour oranges) and pictures.
This looks wonderful but how do you recommend serving this? Sliced/chunks with sides, sandwiches?
Hi Carol. Here are some ideas…You can slice or chop it into chunks and serve it with white rice and black beans. Or, you can go the sandwich route and shred the pork (the underside especially shreds up nicely) and serve it with paper thin onions, to make a pan con lechon, or slice the pork thin and make a Cuban sandwich with ham, Swiss cheese, pickles and a little mustard. With the sandwiches, make sure to press/panini them. Hope that helps!