---
title: Lechón Asado (Cuban Mojo Roast Pork)
servings: 8
prep time: 20 minutes
cook time: 240 minutes
source: https://mycibora.com/recipes/lechon-asado
---

Gather @pork shoulder{2%kg}, @dried oregano{2%tbsp} and @ground cumin{1%tbsp}.

Score the pork skin in a crosshatch and stab the flesh all over with a paring knife — deep pockets for the mojo to reach the meat, not just the surface.

Blend the @orange{2} juice, @lime{3} juice, @garlic{12%clove}, oregano and cumin into a loose mojo.

Rub the mojo into every stabbed pocket and over the scored skin; cover and marinate overnight in the fridge. ~{12%hours}

Bring the pork to room temperature, set it on the @onion{2} rings in the roasting pan, and roast covered at 160°C for 3 hours. ~{3%hours}

Uncover, raise the oven to 220°C, and roast until the skin blisters and crackles, 30–40 minutes. ~{35%minutes}

Pull the pan and let the pork rest 15 minutes before carving so the juices settle back in. ~{15%minutes}

Strain the pan juices into a small pot and boil hard for a minute to cook off the raw marinade. ~{1%minutes}

Pull the meat into chunks, pour the boiled juices over, and serve with moros and yuca.