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Published on by Jamie Silva
Growing up in a Cuban household meant pork was on the menu pretty much all holiday season long… along with moros, yuca, flan, buñuelos, and arroz con leche.
Every year, as a kid, I remember looking forward to seeing relatives and cousins that I hadn’t seen since Christmas Eve and staying up way past my bedtime. Christmas is my favorite holiday ever.
My uncle would get up at the crack of dawn on Christmas Eve to marinate a pig which would lay completely sliced open on the table. It was quite a sight! He would marinate the pig with mojo while making sure the skin was very dry in order to achieve that delicious crunch pork skin that we all love so much. It was the best.
I remember every Noche Buena dinner just brimming with delicious mojo roast pork and all the fixings. Plus, all those leftovers were enjoyed for lunch on Christmas day the next day.
And while the roast pork was never made in the oven (it was made outside in the ground or in a ‘caja china‘), this traditional recipe that I’m sharing with you today is marinated Cuban-style with a flavorful homemade garlic-citrus marinade and slow-roasted in the oven to perfection.
This is one of those traditions that I feel everyone should adopt. Add it to your menus this year! I promise this Cuban roast pork recipe is SO good, that you’ll want to make it all year long.
When you’re done with this recipe, make my Vaca Frita Recipe (Cuban Crispy Shredded Beef)!
Ingredients for the Garlic Paste for Lechon Asado
First things first, we have to make a seasoned garlic paste. Here’s what you’ll need:
- Garlic
- Salt
- Black peppercorns
- Onion powder
- Oregano
- Cumin
- Olive oil
You mash all these up together either in a mortar and pestle or in a food processor until you get a paste.
Recommended For This Recipe
Roasting Pan
I highly recommend this nonstick roasting pan! It features a removable chrome-plated rack that raises meats up to allow fats to drip away.
How To Make Cuban Roast Pork with Crispy Skin
- Separate the skin from the pork. Why is this important? Well, when you gently separate the thick pork skin from the pork, you’re able to marinate the actual roast. But make sure not to cut the skin off completely. We need the skin for crispy pork cracklings!
- Marinate the pork. Now that the skin is flapped over, pierce the pork a few times with the knife and pour the mojo marinade over it. Next, rub the garlic paste, evenly, all over the pork, and then place the skin back down. Cover the entire roasting pan with aluminum foil and place it in the fridge to marinate for 2-3 hours or overnight. The longer, the better.
- Time to roast!Remove the pork from the fridge, allow it to come to room temperature, remove the foil, and pat the skin down with a paper towel before roasting. The dryer the skin, the crispier it will be! Roast for 4 hours with the mojo marinade and garlic paste.
- Get that crispy skin. After 4 hours, remove the roasting pan from the oven. Increase the oven temp to 450 degrees F. Remove the foil and drain the liquid but do not discard it. We’re going to use that later. Bake the pork for another 30 minutes, uncovered, to crisp up the skin. Keep an eye on it to make sure it doesn’t burn!
- Shred the pork! After 30 minutes, remove from oven and allow to rest for 20 minutes before shredding with two forks. Feel free to pour the leftover marinade mixture over the shredded pork before serving.
5 star review
“This is one of THE BEST recipes for Lechon Asado I have ever tried, and I have done many. I have never been able to accomplish a crispy skin as good as with this recipe and it is so easy to do, I have to fight my family for a piece. Follow the steps without deviating and you won’t be sorry you did.”
—Moraima
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If you have any leftovers, why not make my Cuban Sliders with Shredded Roast Pork?
How long do you cook Cuban lechon asado in the oven?
A good rule of thumb is to roast the pork for 30 minutes for every pound.
- 8-pound pork roast = 4 hours
- 9-pound pork roast = 5 hours
- 10-pound pork roast = 6 hours, etc.
As long as the internal temperature reads 145 degrees F on a food thermometer, it’s fully cooked.
What does mojo pork taste like?
Mojo pork tastes like the perfect combination of citrus, garlic, and spices. It’s not spicy at all. On the other hand, it’s slightly sour and tangy.
Plus when you marinate the pork with the garlic paste and mojo marinade, it tenderizes the meat bringing out the fresh flavors while it’s in the oven. That’s why it’s so darn delicious!
Allow the pork to marinate for at least 4-8 hours or overnight for maximum flavor.
Have leftover pork? Make my Masitas de Puerco (Cuban Fried Pork Chunks)!
Do you cover the pork roast in the oven?
Yes! Covering the roasting pan with aluminum foil helps lock in the flavor and retain the meat’s juiciness. Before you do that, however, lightly spray the aluminum foil with nonstick cooking spray.
This helps the foil not get stuck to the skin while it’s roasting in the oven. I made the mistake of not spraying the foil and all that delicious pork skin crackling was stuck to the foil. It was upsetting!
Storage Tips
- Room Temperature: It’s not recommended to store the shredded pork at room temperature for an extended period due to the risk of bacterial growth. Serve it fresh or refrigerate it promptly.
- In the fridge: Store leftover lechon asado in an airtight container in the refrigerator for up to 3-4 days. To reheat, place it in the oven at a low temperature to maintain its tenderness.
- In the freezer: To freeze, wrap portions of lechon asado tightly in plastic wrap and then aluminum foil or a freezer-safe container. It can be frozen for up to 3 months. Thaw it in the refrigerator before reheating.
Honestly, I can’t say anymore good things about this Cuban-style roast pork. It’s one of my favorite traditions from my childhood and I hope it becomes a tradition in your family too!
Tender Lechon Asado (Cuban Roast Pork Recipe)
4.91 from 63 votes
By: Jamie Silva
Experience the rich tradition of Cuban Noche Buena (Christmas Eve) with this mouthwatering Cuban Lechon Asado. The pork shoulder is marinated in a homemade garlic-citrus mojo marinade and then slow-roasted to perfection in the oven. The result is tender, juicy shredded pork with that coveted crispy pork skin, making it a delightful tradition reminiscent of holiday gatherings you'll want to savor year-round.
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Prep Time 20 minutes mins
Cook Time 4 hours hrs 30 minutes mins
Marinating Time 2 hours hrs
Total Time 6 hours hrs 50 minutes mins
Course Main Course
Cuisine Cuban
Servings 10 servings
Ingredients
- 1 head garlic peeled
- 2 teaspoons salt
- 1 teaspoon black peppercorns
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1/4 cup olive oil
- 2 cups mojo marinade
- 8-10 lbs pork shoulder
- Arroz Congri
Instructions
In a mortar and pestle, mash the garlic cloves, salt, peppercorns, onion, oregano, cumin, and olive oil until you get a paste. You're going to use this paste along with the mojo marinade for the pork. Set aside.
Place the pork shoulder in a roasting pan. You can use a roasting pan with a rack but it is optional, not mandatory for this recipe.
Grab the thick pork skin that is on top of the pork. Using a sharp knife, gently separate the skin from the pork enough for it to flap over backward. Do not cut it off completely.
Using the same knife, pierce the now uncovered pork a few times and pour the mojo marinade all over it. Leave the skin flap flipped back the whole time.
Next, generously rub the garlic paste, evenly, over the pork then flip the skin back down to cover the garlic paste. The skin must remain dry.
Cover the entire pork roast with aluminum foil and place in the fridge to marinate for 2-3 hours or overnight. The longer, the better.
When you're ready to roast the pork, preheat the oven to 375ºF.
Remove the pork from the fridge and allow it to come to room temperature.
Pat the skin of the pork with a paper towel before roasting. Remember the dryer the skin, the crispier it will be. This is the best part of Cuban roast pork! Leave the marinade in the roasting pan and the garlic paste on the pork. You will cook the pork with both of them.
Lightly spray aluminum foil with nonstick cooking spray. Cover the pork and the entire roasting pan with the oiled foil. This will help the foil not get stuck to the pork skin while it is roasting in the oven.
Place the pork shoulder in the oven and roast for 4 hours until the internal temp is 180ºF. (A good rule of thumb is to roast the pork for 30 minutes for every pound. Example: An 8-pound pork roast would cook for 4 hours.)
After 4 hours, remove the roasting pan from the oven. Increase the oven temperature to 450ºF. Remove the aluminum foil from the pork and roasting pan. Drain all the marinating liquid from the roasting but do not discard it.
Bake for another 30 minutes, uncovered, to crisp up the pork skin. Keep an eye on it to make sure it doesn’t burn!
Remove the roasting pan from the oven and allow the pork to rest for 20 minutes before shredding it with two forks.
Feel free to pour the leftover marinating liquid that you drained from the roasting pan over the now shredded pork so it stays juicy, moist, and delicious. Serve the roast pork with yuca and congri/moros. Enjoy!
Nutrition
Serving: 1 servingCalories: 461 kcalCarbohydrates: 17 gProtein: 46 gFat: 21 gSaturated Fat: 6 gCholesterol: 148 mgSodium: 1528 mgPotassium: 802 mgFiber: 1 gSugar: 13 gVitamin A: 13 IUVitamin C: 3 mgCalcium: 43 mgIron: 3 mg
Did You Make This?I want to know! below or tag @asassyspoon on social media!
JAMIE SILVA
Miami native, first-generation Cuban-American, and the founder, recipe developer, and food photographer behind A Sassy Spoon. Since 2016, Jamie has been developing recipes inspired by her rich Cuban heritage and Latin-inspired recipes influenced by her hometown of Miami.
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Reader Interactions
Comments
Yasmany says
Jamie, I first want to thank you so much for all of your recipes. They have been a wonderful resource to me now that I no longer get to enjoy my mother’s cooking.I have a question for you. The texture of the pork was fantastic, however, the mojo separated (oil and everything else) and congealed. I wasn’t able to use to baste the pulled pork after. I gave the mojo a taste still and it was reminiscent of that bitter overcooked garlic taste. Do you have any idea where I went wrong?
I followed the recipe fairly closely. I had to guess on a couple of things like rack position within the oven, but I wrapped the whole thing in foil. I did use a rack within the roasting pan to elevate the pork a little bit. The roasting pan itself was positioned on the second to lowest slot in the oven.
Anyway, thank you for all these recipes!
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Nuria says
Born and raised Cuban. Never had better lechón! This came out moist and falling off the fork. It was amazing!Thank you! 😊
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Moraima Perdomo says
This is one of THE BEST recipes for Lechon Asado I have ever tried, and I have done many. I have never been able to accomplish a crispy skin as good as with this recipe and it is so easy to do, I have to fight my family for a piece. Follow the steps without deviating and you won’t be sorry you did.Reply
MJ says
We celebrate Noche BUENA every year using family recipes; but could not figure out how to get the flavor throughout the meat and get the crunchy skin was always such a challenge. We followed your recipe and it was perfection! The flavor brought back memories of our grandmother’s kitchen and all of the skin was crispy. This recipe will be handed down along with Abuela’s black beans, rice and yuca con mojo. Thank you for having the most authentic Christmas puerco asado recipe!Reply
Jamie Silva says
This made my day! Thank you!
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JF says
Hi! I couldn’t find any pork shoulder (shocker, I know), so I’m making pork butt. Would there be any adjustments I need to make?
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Jamie Silva says
Never tried that but I think it could work. :)
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Susan Orchard says
Thank you so much for sharing this recipe. My grandmother used to make it like this! It’s amazingly delicious!Reply
Clara says
I’m host 20 ppl for Christmas Eve. If I were to make this 1 day in advance, how do I reheat without it drying out?
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Jamie Silva says
Yes, you can! Shred the pork after roasting and save some of the mojo/pork juices leftover from roasting in a jar. When reheating, transfer the shredded pork in a pan with some of the mojo. Cover the pan with foil and reheat at low heat in the oven. Adjust the mojo as needed so it stays moist without drying out in the oven. Hope that helps!
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Victor says
Hey There.
Just curious, you say to remove the pork and increase the heat to 450, however, I cannot locate the temperature you started roasting the pork at. 350?Thanks!!!
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Jamie Silva says
Step 7 :)
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KBstyle says
Made this recipe exactly as noted for a luncheon.
(I did not brown fat on the top as I don’t care for that.)
I cooked it the day before, when cooled, I shredded the pork.
I then placed pork and all of the liquid from the bottom of the pan in an XL zip lock bag and refrigerated until needed.
The next day I reheated the meat and liquid (most was absorbed into the pork)
in a covered Dutch oven at 225 degrees for one hour.
The results: moist, flavorful Cuban pork and Rave Reviews, with almost everyone wanting the recipe.
I live in South Florida I have dined at many Cuban restaurants and this lechon asado was as good if not better than any I have ever had.
Excellent Recipe!Reply
Valerie Kinsey says
This is the only way I make pork roast. I usually have yellow rice, black beans, and fried plantains with it. We make sandwiches with leftover on homemade Cuban bread with extra mojo and press them. Dessert is homemade pineapple flan. Good eating.Reply
Heather says
This recipe looks awesome. I’m planning to make it for book club (“Next Year in Havana”)
Two questions:
1. Can you make this recipe a day or two in advance?
2. When shredding the meat, do you incorporate the crispy skin?Thanks!
HeatherReply
Jamie Silva says
Hi Heather, yes, you can make it this recipe in advance. Just reheat it before serving. You do not incorporate the skin when shredding the meat. The crispy skin is typically enjoyed on its own, like a snack. Hope this helps. :)
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Dean Enquist says
Hi Jamie, I made your Puerco Asado for Christmas Dinner. It was a big hit. All the guests could not stop raving about it. The best I ever had. I will be making this more often. Thank You so much.Best Regards,
Dean the Swede who cooks Cuban.Reply
Lismey Mitat says
With this recipe, does the skin come out crispy, like in chicharon?
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Jamie Silva says
Yes! You just have to make sure to keep the skin extra dry to achieve that delicious crispy skin! :)
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melissa says
Hello, I am a bit unclear in your directions. Do you remove pork from mojo marinade and put in oven OR do you place pork in oven with mojo marinade?
If with the mojo marinade, we should keep pork elevated on roast rack above liquid so skin stays dry, right?
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Jamie Silva says
Hi Melissa, yes, you roast the pork with the marinade and garlic paste. No need to use a roasting pan with a rack unless you want to. I’ve made Cuban roast pork several times on a roasting pan without a rack. I’ve updated the recipe to make the instructions more clear for you. Hope it helps!
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Miranda says
Hi! Wondering if you use a roasting rack or if its flat on the bottom of the roasting pan? Thanks!
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Jamie Silva says
Either one will work fine!
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Dean Enquist says
Hi Miranda, I used a roasting pan and covered it. I then uncovered it for the last 45 minutes of roasting. The skin came out crispy perfect and the roast was the best I ever had. A roasting pan does not have a flat bottom so the pork gets air underneath it while roasting. Also all the juices are in the bottom of the pan to put over the pork after you shred it. It almost shreds itself.
I served it with Yuca and black beans and rice.Reply
HC says
This recipe actually reads clearly without any confusion. So, I may try. Is the pork shoulder bone-in or boneless and can it be made with a larger piece than 10 pounds without issue?
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Jamie Silva says
Bone-in has more flavor because of the fat! If you make a pork shoulder that’s larger than 10 lbs, you may have to adjust the ingredients and cook time a bit. Be mindful of that, and keep an eye on it while it’s in the oven so it doesn’t dry out. Enjoy!
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Daniel says
I love Cuban food since visiting Miami and Cuba. I’m adding this recipe to my list of perfect recipes. The chicarrón was extra crispy. Everyone loved this puerco asado. Muchísimas gracias esta receta es simplemente delicioso.Reply
Nancy says
Love it – the garlic is not overwhelming and the citrus is wonderful. I saved all the juices separately and put in the fridge. It’s now a jelly-like mass that I skimmed the fat off of. Do I heat it up and add it back to the meat which I’ve shredded? I had already saved half the mojo sauce before marinating and poured that over the meat when it was done (that sauce is yummy, should’ve made more).
ThanksReply
Jamie Silva says
Yes! Once you heat it up, everything will cook down and be juicy & delicious!
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Rachael says
Hi Jamie! Most of the pork shoulder available near me doesn’t have the skin attached. Do you recommend changing the technique at all because of that?
Fun fact: My family used to go to a friend’s house on Christmas Day and they’d serve lechon asado with maduros, white rice, black beans, yucca, and lime. My family would make this even in years they didn’t host. I want to see if I can replicate it at home. Thank you for the recipe!
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Jamie Silva says
Hi Rachael, it should be the same technique whether the pork has skin or not. Let me know how it goes!
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Anthony says
When you say to pour leftover marinade mixture over the shredded pork, do you mean the Mojo Marinade from the bottle or the liquid from the roasting pan?Reply
Jamie Silva says
From the roasting pan!
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Cody says
Making this this weekend. Do you cook it in the same pan with marinade still in the pan after patting skin or empty pan after marinating?
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Jamie Silva says
Yep! It goes from the fridge to the oven! :)
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Joy Cuyugan says
I am trying this recipe now and have a question. The paste’s ingredients are also in the homemade mojo marinade. Thus, there will be atotal of two heads of garlic: one in the paste and one head in the mojo marimade. Did I understand that correctly? Thanks!
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Jamie Silva says
Yep, that’s correct! Remember, we’re working with an 8-10 lb roast pork here so it needs lots of ingredients for maximum flavor!
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Vaughn says
What’s a good side dish with this I’m thinking mashed potatoes
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Jamie Silva says
Hi! I list a few in the blog post – moros is the best side dish for lechon!
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Raymond Lazcano says
I can’t print your recipe. It sounds so good. I want to make it. Please help.
Thank youReply
Jamie Silva says
Hi! On the recipe card, there’s a big “print recipe” button. Click on that and the recipe will open in another browser window so you can print it. Happy cooking!
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Jane says
Making this now–could it be put in slow cooker if browned before? And do you have a recipe for Cuban bread? For sandwiches?Reply
Jamie Silva says
I’m working on a Cuban bread recipe! And yes, if it fits, you can cook the pork in a slow cooker however you will not achieve the crispy skin and overall flavor that you will by roasting it in the oven. As it is, this recipe should be made in a caja china as I explain in the post but the oven is the next best thing.
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Barbara Z says
I used your Lechón Asado recipe, and it was perfect! The whole family LOVED it. Thank you!!!Reply
Gigi Morales says
It’s Christmas Eve and making this for dinner! Thank you!!Reply
Jamie Silva says
YAY! Come back soon and let me know how you like it! :)
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Adriana says
What cut of pork is used in the recipe?
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Jamie Silva says
Pork shoulder
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Edie says
OMG! I did you recipe on Thanksgiving, it was the best pork I ever cooked, my kids Mami que rico tu puerco. I told evryone to follow you. Thank you! tomorrow I am baking the coquito cookies..❤️Reply
Jamie Silva says
So happy to hear that, Edie! Can’t wait for you to make the coquito cookies! :)
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