A Taste of the Islands, Cuban Mojo Pork Loin Roast

Here you go, 
if you’re craving a spicy taste 
of the islands…

Most Cuban’s make Cuban pork roast, Lechón Asado con Mojo, by roasting a whole pig that has been slow-coked in a pit or a Caja China over charcoal, with skin that is nice and crispy. 

For most of us, it is much easier to use a smaller cut of pork, such as the traditional pork shoulder or picnic cut and roast it in the oven.  

I went even further and swapped the fatty pork shoulder with a boneless pork loin roast to cut the large amount of fat and roasted it on a roasting pan rack in the oven.  

The flavor here comes from the mojo, the citrusy sauce, marinade…  

This mojo is a great combination of tangy and savory flavors.  It’s a mishmash of several different, similar recipes I saw while surfing the internet ~ basically citrus juices, spices and oil.  

It’s Cuban mojo pork loin roast with unbelievably tender meat and crisp, crackly skin!

Make Cuban sandwiches out of the leftovers!

Yield: 4-6 servings

Cuban Mojo Pork Loin Roast

Try this pork recipe for a taste of the islands.


  • 3 pounds boneless, pork loin roast
  • 1 teaspoon chili powder
  • 1 teaspoon ground oregano
  • 1 teaspoon onion powder
  • 1 teaspoon ground coriander
  • 1 teaspoon each, salt and pepper
  • 3 teaspoons lemon juice
  • 3 teaspoons lime juice
  • 2 tablespoons vegetable oil
  • ¼ cup sherry


  1. Place pork roast in a zip top bag.
  2. In a small bowl, combine remaining ingredients, pour mixture over pork.
  3. Marinate in refrigerator for a couple of hours, or overnight.
  4. When ready to roast, place meat in roasting pan or rack, reserving marinade.
  5. Roast until completely cooked (145°), about 1½ hours, basting occasionally.
    Let roast rest for 10 minutes, then slice.
  6. Serve



“Mámá was fond of saying that nothing tastes as good as skinny feels—an aphorism I was pretty sure she'd cribbed from the thinspiration sites she subscribed to online—but I believed that anyone who said such things had never tasted chili-cheese fries with melted cheddar, fresh ground beef, and Tapatio sauce.”

~ Nenia Campbell


Jules-Alexandre Grun

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