Cuban Mojo Pork (Lechon Asado)
Tender meat that is full of natural juices, this Cuban Mojo Pork is a traditional masterpiece.
Servings: 10
Calories:
Ingredients
- 8-10 lbs Boston butt or pork shoulder
- ¼ cup extra virgin olive oil cooking oil
- 1 tbsp salt
- 1 tbsp dried oregano
- 1 tbsp ground cumin
- 2 tsp black pepper
- 2 orange juice only
- 4 lime juice only
- 1 onion finely chopped
- 8 garlic cloves finely minced
Mojo Sauce
- 1 cup fresh orange juice
- ¼ - ⅓ cup fresh lime juice
- ½ cup chopped cilantros
- 1 ½ tsp salt
- 1 garlic
- 1 jalapeno
- 2 tbsp extra virgin olive oil optional
Instructions
Marinate
- 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.
Cook
- 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.
Mojo Sauce
- Place all the ingredients in a food processor or chopper. Then blend until smooth.