Mojo-Marinated Roast Pork — The Caribbean Celebration Dish
"Garlic, citrus, and time transform humble pork into legendary feasts."
In Cuba and Puerto Rico, no Christmas Eve (Nochebuena) is complete without lechón. Traditionally, a whole pig is marinated in mojo criollo and slow-roasted over coals or in a caja china.
This oven version delivers the same garlicky, citrusy, crispy-skinned magic — scaled down to a shoulder roast.
"The mojo does the heavy lifting. Just add patience."
Blend garlic, sour orange juice, oil, and spices until smooth.
Score the pork all over in a crosshatch pattern, deep into the meat. Stab with a knife to create pockets.
Rub mojo all over and into every cut. Pour remaining mojo over. Cover and refrigerate OVERNIGHT (24-48 hrs is ideal).
Longer marination = deeper flavor. 24 hours minimum. 48 hours is better.
Remove from fridge 1 hour before cooking. Place in roasting pan, fat side up.
Roast at 350°F for about 4-5 hours (30-35 min per pound) until internal temp reaches 185°F and meat is falling-apart tender.
Baste occasionally with pan juices. If skin isn't crispy, broil last 10-15 minutes.
Rest 20-30 minutes. Carve or pull meat. Serve with moros y cristianos, maduros, and more mojo on the side.
Black beans and rice cooked together. The classic side.
Boiled yuca drizzled with garlicky mojo. Perfect for soaking up juices.
Fried sweet plantains. The sweetness balances the savory pork.