Cuban roast pork (lechon asado) is marinated overnight in a homemade citrus-garlic mojo, then roasted low and slow until it's fall-apart tender. Traditionally served at Cuban celebrations, especially Christmas Eve (Nochebuena), this dish is perfect for holidays and family gatherings.
Recipe at a glance
- Pork: Use an 8-10-pound pork shoulder, also called pork picnic, preferably with the skin on.
- Mojo marinade: Made with sour orange juice, garlic, olive oil, oregano, and cumin.
- Plan ahead: Prepare the mojo and marinate the pork overnight in the refrigerator.
- Roasting: Cook at 325°F for 6-7 hours, until the meat reaches 190-195°F and is fall-apart tender.
- Crispy skin: Optional. Finish under the low broiler for 2-4 minutes, watching closely to prevent burning.
Jump to:
- Recipe at a glance
- Budget Check
- Ingredients you'll need
- Equipment you'll need
- How to make Cuban roast pork (lechon asado)
- Marinate the pork
- Recipe tips and notes
- What is lechon asado?
- Serving suggestions
- Storing and reheating
- Ways to use leftover roast pork
- Frequently asked questions
- More pork roast recipes
- Join Us
- 📖 Recipe
Budget Check
- The full recipe is about $24-$30
- Per serving (10 servings): about $2.40-$3.00
Uses conventional ingredients. Based on recent U.S. averages. Actual prices will vary by store and region.
Ingredients you'll need
- Pork shoulder - Choose a pork picnic or pork butt (Boston butt). We use pork picnic for this recipe and recommend an 8-10-pound roast. As a reference, ours was 9¼ pounds. Smaller roasts will require an adjustment to the cooking time.
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- Garlic - You'll need two heads of garlic, one for the mojo marinade and one for inserting into the pork.
- Sour orange juice - Fresh sour oranges are ideal. If you can't find them, substitute freshly squeezed orange and lime juice in a 2:1 ratio, or use bottled sour orange juice (naranja agria).
- Olive oil - We use extra virgin olive oil.
- Seasonings - Dried oregano, cumin, bay leaf, and coarse salt. We use kosher salt.
Equipment you'll need
- Mortar and pestle - To crush the garlic for the mojo marinade.
- Meat mallet or large knife - To smash the garlic before crushing it.
- Jar or container with a tight-fitting lid - To mix and refrigerate the mojo.
- Large pan and marinating bag or plastic wrap - To hold and cover the pork while it marinates.
- Large roasting pan with a rack - To accommodate the pork shoulder during roasting.
- Aluminum foil - To tent the roast while cooking.
- Cooking spray - To lightly coat the roasting rack.
How to make Cuban roast pork (lechon asado)
Plan on two days to make this recipe. The pork needs to marinate overnight in the refrigerator. Prepare the mojo and marinate the roast the day before you plan to cook it. The next day, allow 6-7 hours for roasting, plus time for resting.
Make the mojo marinade
We're making a homemade mojo marinade for this roast. For more details and step-by-step photos, see our mojo marinade recipe.
- Peel the 2 heads of garlic. Reserve 8-10 whole cloves for the pork.
- Smash the remaining garlic cloves on a cutting board using a meat mallet or the side of a large knife.
- Add the smashed garlic and 1 teaspoon of salt to a mortar and pestle. Work the garlic until it's broken down into small, flat pieces.
- Add the garlic, sour orange juice, olive oil, oregano, cumin, 1½ teaspoons of salt, and bay leaf to a medium bowl or jar. Stir or shake well to combine.
- Cover and refrigerate the mojo for at least 1 hour, preferably a few hours. Stir or shake well before using.
Marinate the pork
We use a large oven bag to marinate the pork. You can find them in the foil and plastic wrap section of most supermarkets, usually labeled as turkey roasting bags. They're great for containing the mojo and can be sealed tightly with a knot.
- Place the pork in a large pan. Make 8-10 small slits, about 1-2 inches deep, on the skin side. Insert the reserved whole garlic cloves into the slits. Tip: Dip each clove in the mojo marinade to make inserting it easier.
- Turn the pork over, skin side down, and make another 10-12 small slits, about 1-2 inches deep, in the meat. Use a ladle or spoon to pour some of the mojo into the slits.
- Pour the remaining marinade over the pork. Sprinkle with 1 teaspoon of salt, if desired.
- Turn the pork skin side up so the meat sits in the marinade. Seal the bag tightly with a knot, or cover the pan securely with several layers of plastic wrap. The marinade has a strong garlic aroma that can linger in the refrigerator, so make sure it's sealed well.
- Refrigerate the pork overnight.
Roast the pork
- Remove the pork shoulder from the refrigerator 30-45 minutes before roasting, provided that it's cool in your kitchen.
- Position an oven rack in the lower third of the oven and preheat to 325°F.
- Use a roasting pan with a rack so the pork shoulder isn't sitting on the bottom of the pan.
- Lightly spray the rack with cooking spray. Place the pork on the rack, skin side down. The marinated pork will have a grayish color. That's normal; it's the citrus working on the meat.
- Brush any loose pieces of garlic off the pork. Discard the leftover marinade.
- Pour a little water into the bottom of the roasting pan. Keep a thin layer of water in the pan throughout roasting, adding more as needed to prevent the drippings and garlic from burning and smoking.
- Roast the pork for a total of 6-7 hours. About 1½-2 hours into the roasting time, loosely tent the pork with aluminum foil to prevent over-browning. Use a piece of foil roughly the size of the pork shoulder and place it over the top. Don't wrap it tightly.
- Continue roasting until the internal temperature reaches 190-195°F and the meat is fall-apart tender, pulling easily away from the bone. Check the temperature in several spots with a meat thermometer for accuracy.
Crisp the skin
Crisping the skin is optional, but it's a great finishing touch.
- Remove the pork from the oven and carefully flip it over so it's skin side up. Be very careful. The roast is heavy and extremely hot.
- Combine 1 cup of water with about 1 tablespoon of salt in a bowl or cup. Stir to dissolve. Drip a little salted water over the pork skin and brush it evenly across the surface. Repeat several times.
- Make sure the pork isn't too close to the heating element. Lower the oven rack if necessary, then switch the oven to the low broiler setting.
- Important: Don't leave the oven unattended during this step. Turn on the oven light and check the pork every minute. The skin should crisp and brown in about 2-4 minutes, but it can go from golden brown to burnt in seconds.
- Once the skin is bubbling and beginning to crackle, carefully remove the pork from the oven. Cover it loosely with foil and let it rest for at least 20 minutes before carving.
Recipe tips and notes
- Choosing the pork. Both pork picnic and Boston butt work well for lechon asado. Their fat and connective tissue help keep the meat tender and juicy during slow roasting. We prefer pork picnic for this recipe, especially when we want to crisp the skin.
- Adjust for the size of the roast. This recipe uses an 8-10-pound pork shoulder. Smaller roasts will need less cooking time. Use the internal temperature and tenderness to determine when the pork is ready.
- Have snacks ready! Roasting a large pork shoulder takes time, and once the aroma fills the house, everyone will be asking when it's ready. Keep a few snacks or appetizers on hand while the pork finishes cooking.
What is lechon asado?
Lechon asado is Cuban roast pork that's marinated in mojo, a flavorful mixture of sour orange juice, garlic, olive oil, and seasonings.
In Cuban cooking, lechon asado can mean a whole roasted pig or a cut of pork. Traditionally, it's prepared in a roasting pit, a Caja China (an outdoor roasting box), or on a large grill. For home cooking, pork shoulder roasted in the oven is a practical way to make it.
Sour oranges (naranja agria) are traditionally used to make mojo. If they're unavailable, a combination of fresh orange and lime juice in a 2:1 ratio (two parts orange juice to one part lime juice) is a good substitute. You can also use bottled sour orange juice, which is often available at Latin markets and larger grocery stores.
Serving suggestions
Traditional side dishes served with lechon include the classic combination of white rice and black beans, or easy moros, which combines rice and black beans in one dish.
For special occasions, you'll find yuca con mojo or fried yuca (yuca frita) served alongside the roasted pork. And of course, fried green plantains (tostones) or fried sweet plantains (maduros) are always a welcome side.
Storing and reheating
Refrigerator: Store leftover roast pork in an airtight container in the refrigerator for 3-4 days. We remove the meat from the bone to make it easier to store.
Freezer: Freeze leftover pork in an airtight, freezer-safe container for up to 3-4 months.
Reheating: The best way to reheat lechon is in a skillet. Add a little oil to a large nonstick skillet over medium heat. When the oil is hot, add the pork and cook for a few minutes, turning occasionally, until heated through.
Food safety: Don't leave cooked food out for more than 2 hours, or 1 hour if the temperature is above 90°F. Reheat leftovers to 165°F.
Ways to use leftover roast pork
Use the leftovers to make the famous Cuban sandwich (also known as a Cubano). You can also make a midnight sandwich, which is like a Cubano but with a sweet bread that is similar to brioche.
For the ultimate pork sandwich, make a pan con lechon, which is Cuban bread loaded with the pork and thinly sliced onions.
Frequently asked questions
Yes. I've made this recipe with 3-4-pound boneless pork shoulder pieces, and they turn out tender and delicious. You'll need to adjust the roasting time and can reduce the amount of mojo marinade.
Yes, boneless pork shoulder works well. If the roast opens up where the bone was removed, tie it with kitchen twine to help it hold its shape and cook evenly. Adjust the cooking time based on the weight of the roast.
I don't recommend pork loin for this recipe. It's a much leaner cut and can dry out during the long, slow roasting time. Pork shoulder is a better choice.
More pork roast recipes
If you enjoyed this Cuban roast pork, try one of our other oven-roasted pork recipes. Our slow roasted pork shoulder is made with a smaller, boneless roast that's simply seasoned with garlic and herbs. It's perfect for family dinners and meal prep.
Our popular roasted pork butt is a large, bone-in roast seasoned with garlic and fresh herbs. It's a great choice for family gatherings and special occasions.
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📖 Recipe
Cuban Roast Pork (Lechon Asado)
Ingredients
- 8-10 pound Pork Shoulder also called pork picnic (ours is 9¼ pounds)
- 2 Heads of Garlic peeled - divided (1 head for the mojo marinade and 1 head to insert in the pork)
- 1½ cups Sour Orange Juice how many oranges to use will depend on how large and juicy they are (about 3 pounds)
- 2 tablespoons Olive Oil
- 1 teaspoon Dried Oregano
- ¼ teaspoon Cumin
- 1 Bay Leaf
- 2 tablespoons Coarse Salt divided (1 teaspoon to break down the garlic, 1½ teaspoon for the mojo marinade, 1 teaspoon to sprinkle on the pork, about 1 tablespoon for the water to crisp the skin at the end)
Instructions
- You will also need: Mortar and pestle, a jar or container with a tight-fitting lid, meat mallet to smash the garlic (or use the side of a large knife), mesh strainer (to catch the seeds of the oranges), a large pan to marinate to pork, large marinating or roasting bag (optional) or plastic wrap to cover the pork while marinating, large roasting pan with a rack, aluminum foil to tent the pork, and cooking spray.
Make the mojo marinade
- Peel the 2 heads of garlic.
- Reserve 8-10 whole garlic cloves for the pork.
- Smash the remaining garlic cloves; place them on a cutting board and give them a good whack with a meat mallet or the side of a large knife.
- Add the smashed garlic and 1 teaspoon 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.
- Cover the jar/bowl and let the marinade sit in the refrigerator for at least 1 hour, a couple of hours or overnight is better. Shake or stir well before using.
Marinate the pork
- Line a large pan with the roasting bag (if using). Place the pork in the pan.
- Make 8-10 (as many garlic cloves) small slits (about 1-2 inch deep) on the skin side of the pork.
- Insert the reserved whole garlic cloves into the slits. Dip the clove in the marinade to make inserting them easier.
- Turn the pork over (skin side down) and make about 10-12 small slits (about 1-2 inch deep) in the meat.
- Use a ladle or spoon and start pouring the marinade into the slits you made.
- Then, pour the remaining marinade over the pork. Sprinkle another 1 teaspoon of salt over the pork (if desired).
- Turn the pork, now it should be skin side up. We want the fleshy side sitting in the marinade.
- Seal the bag by making a tight knot on the top, or cover the pan well using a generous amount of plastic wrap.
- Marinate the pork in the refrigerator overnight.
Roast
- Remove the pork from the refrigerator 30 - 45 minutes before roasting (providing that it's cool in your kitchen).
- Position an oven rack in the lower third of the oven and preheat to 325°F.
- The marinated pork will be a grayish color, that's normal; it's the citrus working on the meat.
- Lightly spray the rack of the roasting pan with cooking spray.
- Place the pork on the rack, skin side down.
- Brush any loose pieces of garlic off the pork. They will start to burn quickly.
- Pour 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 any garlic pieces on the bottom of the pan will start to burn and smoke. The water keeps this in check. Discard leftover marinade.
- Roast the pork for a total of 6-7 hours. About 1½-2 hours into the roasting time, loosely tent the pork with aluminum foil to prevent over-browning. Use a piece of foil roughly the size of the pork shoulder and place it over the top. Do not wrap tightly.
- Continue roasting until the internal temperature reaches 190-195°F and the meat is fall-apart tender, pulling easily away from the bone. Check the temperature in several spots with a meat thermometer for accuracy.
Crisp the skin (if desired)
- 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 bowl or cup with water and add a generous amount of salt (about 1 tablespoon for 1 cup of water), stir. Drip a little bit of the salted water on the pork roast and brush it all over the skin. Repeat several times.
- Make sure the pork isn't sitting too close to the heat element. Move the oven rack down if you need to. 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. It will only take 2-4 minutes. 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, cover it loosely with a piece of foil and allow it to rest at least 20 minutes before carving.
Video
Notes
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Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
C. Powers
Made this exactly like recipe and it was outstanding. I served it with the black beans and rice attached to this recipe. The squeeze of lime over the dish gives it a great boost.
Elizabeth Rodriguez
Hello. Sounds great, so happy to hear you enjoyed it!
Maggie Suarez
I’m hosting 13 guests so I’ll be buying a 15 lbs pork shoulder. Should I extend the roasting time to 9 hours?
Elizabeth Rodriguez
Hello Maggie.
For a 15-pound pork shoulder, plan on a longer cooking time, but you don’t need to set it for exactly 9 hours. The key is cooking to internal temperature and tenderness, not the clock.
At 325°F, expect about 8–9 hours total. Start checking the temperature around the 7½–8 hour mark. You’re looking for 190–195°F and meat that pulls easily away from the bone. If it’s not there yet, continue roasting and check every 30 minutes.
Be sure to allow extra resting time. A larger roast benefits from resting at least 30 minutes before carving or shredding to help keep it juicy.
dleipf
can you do this in a crock pot?
Elizabeth Rodriguez
Hello, this recipe is best made in the oven, since slow roasting develops the pork’s traditional flavor and texture. In a slow cooker, the meat steams in its juices instead of caramelizing, so you miss that signature exterior. The mojo marinade, with its citrus and garlic, also mellows beautifully in the oven but can stay a bit sharp in a crock pot. For the best results, I recommend sticking with the oven method. Thanks for stopping by!
CLAIRE WOOD
This sounds wonderful.. I had this dish when we visited the Keys and loved it (we also fell in love with the Cubano sandwich) Question: Can this be made with a pork loin - the large kind, not the little tenderloins that weigh barely a pound) . I can get twin packs of them at Costco and freeze them. it would certainly be easier to marinade since I don't have anything which would hold a shoulder!!!
Elizabeth Rodriguez
If a whole shoulder’s too big, look for the boneless pork shoulder pieces (I’ve found them at Target)—they’re about 3–4 pounds, have a small fat cap, and fit well in a casserole dish. I’ve made it that way, and it turns out super tender.
Pork loin is very lean, so while the marinade adds flavor, it tends to come out dry with this cooking method. Shoulder is definitely the better option here.
If using a smaller cut, you can reduce the marinade or save half to use on something else—it's great on roast chicken too.
Stefano
Pork loin roast is far too lean, and lacks sufficient fat for this kind of preparation. Also, pork loin meat does not respond well to this “low and slow” method of roasting.
You can substitute a smaller pork picnic roast in place of the pork shoulder, and adjust your recipe quantities and roasting time accordingly.
Bill McGarry
Do you actually eat the ski, or trim it off?
Elizabeth
Hi Bill, Some people like the skin, especially when it gets crispy. I suggest you trim it off and get rid of the fat layer underneath. Then cut it into pieces with kitchen shears or chop it.
Audra
Can I cook this on a big green egg grill?
Elizabeth
Hi Audra,
I never have cooked this size/cut of meat on the grill and I've never used the green egg grill so I cannot comment on it. Perhaps search grilled pork shoulder or something along those lines. Thanks for stopping by.
Mimi
Hello..we don’t eat pork,,can we substitute you it with another meat. Thank you
Elizabeth
Hi Mimi,
You can use the mojo marinade on poultry (chicken, turkey, Cornish hens, etc.) but you will have to adjust the oven temperature and cooking time. Hope that helps, thanks for stopping by!
Giny
Hi there. I spent many years in Tampa and a friend there made this for big events and it was outstanding every time. VERY excited to try this! My one question is, We bought a beautiful pork shoulder roast that is boneless and weighs about 6.5 lbs. What adjustments do I need to make beyond watching the time/temp carefully? It does have the skin on one side. Thanks for your input!!
Elizabeth
Hi, Yes, watch the time. If the pork is split (where the bone was removed) and opens, I would recommend trussing it to create a uniform shape and so it cooks evenly. The marinating process and cooking set up should be the same. Good luck!
Kerry
This sounds amazing do you think the flavors would go well if I smoked the pork on my smoker instead of roasting in the oven?
Elizabeth Rodriguez
Hi Kerry, I've never had it smoked so I couldn't tell you.
Carol
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
Elizabeth
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!
Lizette
Thanks for the trick to crisp the skin, nada como un buen cuerito
Elizabeth
Absolutely!
Michele
Do you remove the garlic from the skin side?
Elizabeth
Hi Michele,
No, only brush off loose pieces of garlic.
Ade De Ruyter
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
Elizabeth
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!