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Cuban Sandwich

Cuban-Style Roast Pork (Lechon Asado)

This Cuban-style roast pork, or "Lechon Asado," is a flavorful and tender centerpiece perfect for making authentic Cuban sandwiches. Marinated in a zesty mojo sauce made with fresh citrus juices, garlic, and spices, the pork shoulder is slow-roasted to perfection until it’s juicy and easily shredded. Ideal for gatherings, this recipe serves 6-8 people and can be enjoyed as a sandwich filling or a main dish. The deliciously seasoned pork pairs beautifully with crusty Cuban bread, ham, Swiss cheese, pickles, and mustard for a classic Cuban sandwich experience.
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Prep Time 15 minutes
Cook Time 3 hours
Marinade 4 hours
Total Time 7 hours 15 minutes
Servings: 8
Course: Main Course
Cuisine: Cuban
Ingredients Method

Ingredients
  

  • 3-4 lbs pork shoulder (boneless or bone-in)
  • 1/4 cup fresh orange juice
  • 1/4 cup fresh lime juice
  • 1/4 cup olive oil
  • 6 cloves garlic, minced
  • 1 tbsp The Spice Girl Kitchen Cuban Seasoning
  • 1 tbsp salt
  • 1/4 cup fresh cilantro, chopped (optional)
  • 1 medium onion, thinly sliced

Method
 

Marinade (Mojo)
  1. In a medium bowl, combine the orange juice, lime juice, olive oil, minced garlic, Cuban seasoning, and salt. Whisk together until well mixed.
  2. Place the pork shoulder in a large resealable plastic bag or a deep baking dish. Pour the marinade over the pork, ensuring it is well coated. If using a bag, seal it tightly and massage the marinade into the pork. If using a dish, cover it with plastic wrap.
  3. Marinate the pork in the refrigerator for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.
Roasting
  1. Preheat your oven to 325°F (165°C). Remove the pork from the marinade and let any excess drip off. Reserve the marinade for later use.
  2. Place the pork in a roasting pan. Scatter the sliced onions around the pork and pour the reserved marinade over the onions and pork.
  3. Cover the roasting pan with aluminum foil and place it in the preheated oven. Roast for about 2.5 to 3 hours, or until the pork is tender and can be easily shredded with a fork.
Brown the Pork (Optional)
  1. If you prefer a crispy exterior, remove the foil during the last 30 minutes of roasting. Increase the oven temperature to 375°F (190°C) and continue roasting until the pork is golden brown and slightly crispy.
Rest and Shred
  1. Once cooked, remove the pork from the oven and let it rest for about 15 minutes. Transfer the pork to a large cutting board and shred it using two forks. Discard any large pieces of fat if desired.
Serve
  1. Use the shredded pork immediately to assemble your Cuban sandwiches. Store any leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.