Easy & Delicious Cuban Mojo Pork Lechon Asado

sour orange juice

🥗Healthier: fresh orange juice + lime juice

💰Cheaper: orange juice

Fresh citrus provides acidity and flavor, while orange juice is more accessible.

pork shoulder

🥗Healthier: pork loin

💰Cheaper: chicken thighs

Pork loin is leaner, and chicken thighs offer a budget-friendly alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a high smoke point and is healthier, while vegetable oil is more economical.

bay leaves

💰Cheaper: dried bay leaves

Dried bay leaves are more accessible and cost-effective.

In a bowl: add garlic, onion, orange juice, lime juice, cumin, pepper, salt, oil, oregano and mix.

In a separate extra large bowl: add Boston butt. Pour the marinade over the meat. Lift both sides of the pork up (use a tong, wooden spoon or hands); this will allow the juice to go underneath the meat. Then cover the bowl with saran wrap and refrigerate for 10-12 hours.

Preheat the oven to 325°F. Wrap the baking sheet in aluminum foil for easy cleaning later. Place a baking rack on the baking sheet.

Remove the meat from the refrigerator. Wrap the meat with aluminum foil. Do not throw away the liquid, save it for later. Place the meat on the baking rack. Place the baking sheet in the middle of the oven. Cook covered with foil for 4 hours.

Remove the baking sheet from the oven and place on a flat surface. Then carefully remove and discard the aluminum foil that is covering the meat. Center the meat on the baking rack. Pour the reserved liquid over the meat. Cook uncovered for 3-4 hours or until fork tender.

Remove meat from the oven. Let rest for 30 minutes. Either shred or chop the meat.

Place all the ingredients for the Mojo Sauce in a food processor or chopper. Then blend until smooth.

Cooking Techniques

Equipment Needed

Spice Level: