Cuban Mojo Pork (Lechón Asado)

Caribbean Region | High Protein Bodybuilder-Friendly

Nutrition Facts (Per Serving)

• Protein: 45-50g
• Calories: ~380
• Carbs: 8g
• Fat: 18g
• Servings: 6-8

Ingredients

For the Pork:

• 4-5 lbs pork shoulder (Boston butt) or pork leg, trimmed of excess fat
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp ground cumin

For the Mojo Marinade:

• 1 cup fresh orange juice (about 3-4 oranges)
• 1/2 cup fresh lime juice (about 6-8 limes)
• 1/4 cup olive oil
• 12 garlic cloves, minced
• 2 large onions, thinly sliced
• 2 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf

Instructions

Preparation (Day Before):

1. Score the pork: Make shallow cuts in a crosshatch pattern across the surface of the pork, about 1/4 inch deep and 1 inch apart.
2. Season: Rub the pork all over with salt, pepper, and cumin. Place in a large roasting pan.
3. Make the mojo: In a bowl, whisk together orange juice, lime juice, olive oil, minced garlic, oregano, cumin, salt, pepper, and bay leaf. Add sliced onions.
4. Marinate: Pour the mojo marinade over the pork, making sure to work it into the scored cuts. Cover tightly with plastic wrap and refrigerate for at least 8 hours or overnight (24 hours is ideal).

Cooking Day:

5. Preheat: Remove pork from refrigerator 1 hour before cooking. Preheat oven to 425°F (220°C).
6. Roast: Place the pork (with marinade and onions) in the oven. Roast for 30 minutes at 425°F.
7. Reduce heat: Lower temperature to 325°F (165°C) and continue roasting for 2.5-3 hours, basting every 30 minutes with the pan juices.
8. Check doneness: Pork is done when internal temperature reaches 195°F (90°C) for pull-apart tender meat, or 165°F (74°C) for sliceable meat.
9. Rest: Remove from oven and let rest for 15-20 minutes before carving.

Bodybuilder Tips

• Lean cuts: Choose pork shoulder with minimal visible fat, or substitute with pork tenderloin for even leaner protein (reduce cooking time accordingly)
• Portion control: 6-8oz serving provides optimal protein without excess calories
• Meal prep: Shreds beautifully for meal prep containers – stays moist for 4-5 days refrigerated
• Carb pairing: Serve with black beans and brown rice for complete amino acid profile

Serving Suggestions

• Traditional: Slice and serve with black beans, rice, and fried plantains
• Bodybuilder plate: Shredded over cauliflower rice with steamed vegetables
• Meal prep: Portion into containers with sweet potato and green vegetables

Storage

• Refrigerate: 4-5 days
• Freeze: Up to 3 months (shredded meat freezes best)

Cultural Note

This traditional Cuban dish gets its incredible flavor from the citrus-based mojo marinade, which not only tenderizes the meat but infuses it with the bright, garlicky flavors that define Cuban cuisine. The long, slow roasting method ensures maximum tenderness while developing a beautiful caramelized exterior.