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At the heart of Cuban culture lies a dish that takes centre stage during festive occasions such as Christmas, weddings and New Year's celebrations: the much-loved Cuban roast pork or lechon asado. This traditional dish is prepared with a homemade mojo marinade, giving it a distinct and mouthwatering flavour that is bound to be a hit at any gathering.
For those yet to experience the joy of mojo-marinated Cuban roast pork, get ready for a culinary treat. Mojo is a tangy, garlicky marinade and sauce favoured by Caribbean communities, and once you've tried it, you'll never forget its delightful taste.
To make the mojo marinade, use a blender or food processor to mix garlic cloves, chopped onion, dried oregano, salt, pepper, cumin, grapefruit, lime, orange juices, vinegar, and olive oil. Blend until the garlic and onions are finely pureed. Keep aside 1 1/2 cups (360 ml) of the mixture to use as sauce and use the rest to marinate the pork.
To prepare the Boston butt, make 1-inch-wide (2.5cm) cuts 4 inches (10cm) deep into the meat, being careful not to hit the bone too hard with the knife. Making cuts in the roast will help the marinade to seep through and penetrate the meat.
Place the pork in a bowl or dish large enough to hold the meat. Pour the remaining mojo marinade from the blender or food processor onto the pork, and rotate the meat to ensure complete coverage. Cover the dish with a lid or foil.
Marinate the pork in the fridge for 4-12 hours for best results. Turn it over to ensure even absorption of the mojo.
Heat the oven to 350°F (177°C).
Once the roast is cooked, cover it with aluminium foil and let it rest for 15 minutes. While waiting, heat up the reserved mojo sauce – it’s best to cook it to reduce its intensity and soften its harshness.
Mix the cornstarch and one tablespoon of the reserved mojo in a small bowl until no lumps of cornstarch are left. Pour the mojo sauce and cornstarch mix into a small saucepan and bring it to a boil over medium heat while stirring frequently.
Once the mixture begins to boil, simmer the mojo sauce for 5-6 minutes on low heat, stirring occasionally – allowing the mojo to simmer will mellow out the garlic and onion flavours considerably. Transfer the sauce to a serving bowl when its consistency is like maple syrup. Serve hot, cold or at room temperature.
After the pork has rested, use a carving knife to slice the roast. Pour sauce over the sliced portions.
Serve Cuban roast pork with Spanish rice, coriander lime rice, stewed Cuban black beans, creamy coleslaw or maduro (plantains). You can also serve Cuban pork roast with various salsas and make tacos.
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