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My lechon asado recipe features a juicy pork shoulder marinated in a gorgeous garlic-citrus marinade and slow roasted to perfection. It’s truly the best and easiest Cuban pork roast ever.
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!
What is lechon asado?
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.
Table of Contents
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.
Step 1- Make the marinade. Pulse the onion, garlic, olive oil, citrus juices, and spices together in a food processor.
Step 2- Marinate the pork. Score the pork and place it in a large container. Pour the marinade over top, then let it soak overnight in the fridge.
Step 3- Make the sauce. Meanwhile, simmer the reserved marinade until it thickens.
Step 4- Roast. Bring the pork to room temperature, then roast it in a preheated oven. Baste it with the reserved marinade while it cooks.
What to serve with this dish
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-
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.
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.
Frequently asked questions
For large chucks of pork, I recommend marinating for a minimum of 4 to 6 hours. Leaving the pork in the marinade between 12 and 24 hours, however, will yield the best flavor and tenderness.
The exact time depends on the size of the pork shoulder and whether it’s bone-in or boneless. Generally, at 350ºF, the pork should take between 25 to 35 minutes per pound (approximately 3 to 4 hours total).
I don’t recommend it because raw meat can potentially contaminate the marinade. If you’re keen on reusing it, boil the marinade in a saucepan for a minimum of 5 minutes to kill any harmful bacteria.
More delicious roasts
- Roasted boneless turkey breast
- Ribeye roast
- Sirloin tip roast
- Eye of round roast
- Roasted cornish hen
Lechon Asado (Cuban Pork Roast)
Video
Ingredients
Instructions
- Using a sharp knife, Make a couple of slits into the pork.
- Blend the onion and garlic in a blender or food processor. Add olive oil, orange juice, lime juice, and lemon juice to the blended mixture and mix well. Add the black pepper, oregano, salt, and cumin. Reserve one cup of the marinade to use for the sauce.
- Add the pork into a baking dish and pour the remaining marinade over the meat, ensuring some goes into each of the slits. Refrigerate the pork for at least 10 minutes or up to 12 hours, regularly rotating the meat.
- Remove the meat 60 minutes before cooking to sit at room temperature.
- Preheat the oven to 180C/350F.
- Place the meat onto a roasting pan, reserving the marinade for basting. In the pan, pour one cup of the water and cook for 3 hours, basting every 30 minutes with the marinade. If needed, cover the meat with foil to prevent over-cooking.
- When the meat reaches an internal temperature of 190F, remove it from the oven and set aside to rest.
- Place the reserved 1 cup of the sauce into a small saucepan and cook for 15 minutes until the mixture thickens.
Notes
Nutrition
Originally published September 2023, updated and republished September 2024
Imteresting combination of spices. Do you have similar recipe using livers?
This pork sounds fantastic!! Thanks Arman!
I know that pork is very fatty fish. But these pieces seem so good. Like chicken. Want to try!
This lechon asado recipe is sensational!
I’m going to make this today – it looks delicious! Reading the recipe, it says to add the roast to a baking pan and ‘add one cup of the water,’ but no water is mentioned in the recipe (I realize it doesn’t necessarily have to be in the recipe since it’s water, but because it says ‘THE’ water, as if it’s been mentioned already, I want to make sure it’s correct, and that it isn’t supposed to be a cup of the marinade?). Also, do you just add a cup of water around the roast, or should the roast be raised a bit out of the roasting pan (some pans come with a rack to keep it out of the liquid. It seems like it would boil if you put it in water). I just want to clarify before I get started because it sounds amazing!
Hi Susan- the one cup of marinade is to baste the pork during the cooking process. The one cup of water is in the roasting pan and it’s to prevent any drippings from scorching. It should only be about 1/16th of an inch.
I have made the mistake of 180 for 2 1/2 hrs so far only to realize it should have been at 350 this whole time . Increasesd to 375 for I’m hoping another hour.🤦♀️
Should you use water. It is not mentioned in recipe.
Just to fill the pan 🙂
I just bought 2 whole pork loins, I would like to use this recipe, but I am wondering if it would cook up as tender and juicy as a shoulder?
Hi Tamara! Okay so- I did try this with pork loin and it was a little difficult to get as juicy as I liked- You could make my turkey tendeloin recipe but just swap it out for the pork loins- It will still be juicy and tender but it won’t be slow roasted. Here it is- https://thebigmansworld.com/turkey-tenderloin-recipe/
I love pork roast and this sounds delicious. I am allergic to garlic and would have to omit it. What could I use in place of it?
You’d be fine with omitting it 🙂