Lechón Asado (Roast Pork) with Mojo and Yuca
A quintessential Cuban celebratory dish, Lechón Asado features a whole roasted pig (or pork shoulder) marinated in a vibrant citrus and garlic mojo sauce, resulting in incredibly tender and flavorful meat with crispy skin. Served with boiled yuca, a starchy root vegetable, also drizzled with mojo.
🧂 Ingredients
- 5 lb Pork shoulder (Boston butt)(bone-in or boneless, skin on preferred)
- 1 cup Sour orange juice(or a mix of orange and lime juice)
- 10 cloves Garlic(minced)
- 2 tsp Cumin
- 1 tsp Oregano(dried)
- 2 tbsp Salt
- 1 tsp Black pepper
- 2 lb Yuca (cassava)(peeled and cut into large chunks)
- enough to cover yuca Water
- 1 tsp Salt(for boiling yuca)
- Additional Mojo for serving(see recipe below)
👨🍳 Instructions
- 1
Prepare the Mojo Marinade: In a bowl, combine the sour orange juice (or citrus mix), minced garlic, cumin, oregano, 2 tbsp salt, and 1 tsp black pepper. Whisk well.
💡 Tip: If using fresh oranges and limes, use a 3:1 ratio of orange to lime juice. - 2
Score the pork shoulder: Using a sharp knife, score the skin of the pork shoulder in a diamond pattern, being careful not to cut into the meat. This helps the mojo penetrate and the skin crisp up.
💡 Tip: Deeper scores will allow more marinade to seep in. - 3
Marinate the pork: Place the pork shoulder in a large non-reactive dish or a heavy-duty zip-top bag. Pour the mojo marinade over the pork, ensuring it gets into the scored areas. Cover or seal and refrigerate for at least 12 hours, preferably 24 hours, turning occasionally.
- 4
Preheat Oven: Preheat your oven to 325°F (160°C).
⏱️ 30 minutes - 5
Roast the Pork: Place the marinated pork shoulder, skin-side up, in a roasting pan. Add about 1 cup of water to the bottom of the pan to create steam and prevent drying. Cover the pan tightly with foil.
💡 Tip: Ensure the foil creates a good seal to trap moisture. - 6
Cook for 3-4 hours, or until the internal temperature reaches about 170°F (77°C).
⏱️ 4 hours💡 Tip: Use a meat thermometer to check for doneness. - 7
Crisp the Skin: Remove the foil and increase the oven temperature to 450°F (230°C). Roast for another 30-45 minutes, or until the skin is golden brown and crispy (crackling). Watch carefully to prevent burning.
⏱️ 45 minutes💡 Tip: Basting the skin with pan juices can help it crisp up. - 8
Rest the Pork: Once roasted, remove the pork from the oven and let it rest, loosely tented with foil, for at least 20-30 minutes before carving or shredding.
⏱️ 30 minutes - 9
Boil the Yuca: While the pork rests, place the peeled and chunked yuca in a large pot. Cover with water, add 1 tsp salt, and bring to a boil. Cook for 20-30 minutes, or until fork-tender.
⏱️ 30 minutes💡 Tip: Yuca can be slightly fibrous; remove any tough central core before serving. - 10
Drain the yuca well. You can serve it whole, or mash it slightly.
💡 Tip: Drizzle generously with extra mojo before serving. - 11
Prepare Additional Mojo for Serving (Optional but Recommended): In a small bowl, whisk together 1/2 cup sour orange juice, 2 minced garlic cloves, 1 tbsp olive oil, a pinch of cumin, salt, and pepper.
💡 Tip: This fresh mojo adds a bright, zesty finish. - 12
Serve: Carve or shred the rested lechón. Serve alongside the boiled yuca, drizzled with extra mojo. Spoon some of the pan juices over the pork.
💡 Pro Tips
- ✓If sour oranges are unavailable, use a 3:1 ratio of fresh orange juice to lime juice.
- ✓For the crispiest skin, ensure the pork is dry before the final high-heat blast.
- ✓A whole pig is traditional for celebrations, but a pork shoulder is a more practical choice for home cooks.
- ✓Don't discard the pan drippings; they make a delicious sauce.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add sliced onions to the roasting pan during the last hour of cooking.
- Stuff the pork shoulder with a mixture of herbs and garlic before roasting.
- Serve with a side of Congrí (rice and black beans) instead of plain yuca.