• One "fresh ham" with bone in (or have your butcher butterfly it for you). Leave the skin on
  • Mojo Marinade
  • 20 cloves garlic mashed, minced
  • 2 teaspoons salt
  • 1 and 1/2 cups sour orange juice
  • (If you can't get sour orange juice in your area, mix use two parts orange juice to one part lemon juice and one part lime juice)
  • 1 cup minced onion
  • 1 teaspoon oregano
  • 1 1/2 cups olive oil


To the garlic, Add dried oregano, onion and the sour orange. Mix well . Heat oil in small sauce pan, add thias mixture the oil and whisk.

Pierce pork as many times as you can with a sharp knife or fork. Pour garlic mixture (save a little for roasting) over pork, cover and let sit in refrigerator for 2-3 hours or overnight.

To Cook:
Preheat oven to 450F. Place the pork fattest side up in an open roasting pan. Place pan in oven and reduce temperature to 325F. Spoon extra marinade over the roast occasionally as it cooks. Using a meat thermometer, the roast is done at 1800F.

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Submitted 6/13/05.
Source: My own recipe files
Submitted By: Marlen
Lechon Asado Cubano (Cuban Roasted Pork)