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!