Lechon Asado Cuban Pork Roast

Love cooking with pork? Try my Instant Pot pork roast, pork butt roast, stuffed pork loin, pork steak, and pork belly burnt ends next. If you love a good pork roast, my lechon asado needs to be next on your ‘must make’ list. It’s a simple yet incredibly delicious way to cook pork and transforms a simple cut of meat into something spectacular. With my easy-to-follow steps, you can learn how to make a Cuban roast pork recipe from the comfort of your kitchen!

Why I love this recipe

The magic’s in the mojo. I adore my pork tenderloin marinade, but nothing compares to traditional Cuban mojo (“sauce” in Spanish). A citrus trio is mixed with aromatics, herbs, and spices to create a zesty and warm marinade that sparks magic in every bite. It’s the star of this recipe! Fix it and forget it. After marinating, the pork shoulder is slowly roasted to fall-apart tender perfection. Your only job is basting the meat occasionally during the process. Failproof. The traditional marinade/slow-roasting cooking method yields flavorful, melt-in-your-mouth meat encased in golden-brown crispy skin no matter what.

Ingredients needed

Pork shoulder. Look for well-marbled bone-in pork shoulder or pork butt for the most flavorful and juicy results. I prefer getting my pork from a butcher, but these days, most grocery stores stock this. Onion and garlic. This duo adds some texture to the marinade, as well as a savory and garlicky punch! Olive oil. To create a smooth, cohesive marinade. Sour orange juice. A trio of freshly squeezed lemon, lime, and orange juice is the backbone of this mojo’s distinct tanginess. If possible, use slightly unripe oranges as ‘sour oranges’ are the most authentic for the marinade. Salt and pepper. To round out the other flavors. Oregano. Dried oregano or fresh (double the amount if using fresh). Cumin. Refines the flavor with warm, slightly smoky notes.

How to make lechon asado

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. In Spanish, “lechón” = young pig (or suckling pig), while “asado” = “roasted.” Thus, lechon asado roughly translates to Cuban roast pork. The flavors and ingredients in the roast pork vary depending on where you are in the world. In Cuba or Puerto Rico, it’s prepared by soaking pork in a mojo marinade made from citrus juice, oregano, garlic, and cumin. The meat is then slowly roasted over a fire pit or in an oven until the skin is crisp and crackly, and the meat practically melts in your mouth.

Arman’s recipe tips

Score the skin. Slicing a few slits into the pork skin gives the marinade a better chance of seeping into the meat. Extra crackly pork skin. If the skin isn’t crispy enough, broil the pork during the last few minutes of cooking. Keep a close eye on it to prevent it from burning. Check for doneness. Pork is usually cooked through to an internal temperature of 145°F, but for this lechon asado recipe, aim for 190ºF. This way, the meat pulls apart effortlessly. Use a meat thermometer to double check. Rest before slicing. Let the pork rest off of the heat for 20 minutes before slicing. This gives the tasty, meaty juices time to soak back into the meat. Repurpose the marinade. Turn to this recipe for Cuban mojo marinade anytime you want to infuse vibrant flavors into fish, chicken, shrimp, and vegetables. Leftover magic! My recipe makes a TON of pork on purpose- so you can use leftovers to make Cuban pork sandwiches. To make a Cuban sandwich, add slices od the pork between thick white bread with mustard, pickles, and Swiss cheese.

Storage instructions

To store: After cooling, transfer the leftover roasted pork to an airtight container and store it in the fridge for 3 to 4 days. Lechon asado is best served with classic Cuban sides, such as black beans and rice (moros y cristianos), fried yuca, fried plantains (tostones), simple green salads, and mojo sauce or salsa criolla. And while not completely traditional, these sides would be delicious as well-

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To freeze: Portion the cooked and cooled pork in airtight freezer-safe containers. Freeze for 1 to 2 months. Thaw the leftovers in the fridge before reheating. To reheat: You can reheat the leftover Cuban roast pork in the microwave or in a skillet over medium heat with a splash of the reserved marinade to prevent it from drying out.