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CHOW: Recipes: Mojo Marinated Pork Cubano (Lechon Asado)

Mojo Marinated Pork Cubano (Lechon Asado) Recipe

From: Blue Hill at Stone Barns , by
Mojo Marinated Pork Cubano (Lechon Asado)
Difficulty: Medium | Total Time: 5 to 6 hrs, plus 48 hrs for marinating | Active Time: | Makes: 8 servings

Chef Randy Zweiban of Chicago’s Nacional 27 makes this recipe as part of his Cuban Christmas menu, but you should serve it anytime you feel like being adventurous.

What to buy: Dried chile molido can be found at most spice stores. A good source is Penzeys Spices.

Scotch bonnet peppers are available at specialty produce stores or gourmet grocery stores. They’re also among the hottest of hot peppers; wear gloves when slicing them.

INGREDIENTS

For the spice rub:

  • 2 tablespoons whole cumin
  • 1 1/2 tablespoons whole black peppercorns
  • 1 tablespoon whole coriander
  • 2 tablespoons dried chile molido
  • 1 tablespoon granulated sugar
  • 1 tablespoon kosher salt
  • 1 tablespoon paprika
  • 5 pounds boneless pork shoulder (Boston butt)

For the mojo:

  • 1/2 cup garlic, finely chopped
  • 1/2 cup cumin, freshly toasted and ground
  • 1/2 cup coriander, freshly toasted and ground
  • 2 tablespoons jalapeño peppers, finely chopped
  • 1 teaspoon Scotch bonnet peppers, finely chopped
  • 4 cups canola or vegetable oil
  • 7 cups orange juice
  • 1 1/2 cups cilantro, coarsely chopped
  • 1/2 cup sherry vinegar
INSTRUCTIONS
For the spice rub:

  1. In a dry sauté pan, toast cumin, peppercorns, and coriander over medium heat for a few minutes until spices just start to smoke. Remove spices immediately from the pan.
  2. Grind smoked spices in a spice or coffee grinder. Mix together with remaining ingredients (except pork).
  3. Trim any excess fat off the pork, discard the fat, and cut pork into six pieces. Liberally massage all of the spice rub into pork pieces. Place pork in a large resealable plastic bag or in a glass dish. Cover and leave in the refrigerator 24 hours.
  4. On the second day, make the mojo.

For the mojo:

  1. Combine garlic, cumin, coriander, jalapeños, and Scotch bonnet peppers in a stainless steel bowl.
  2. In a large heavy-bottomed saucepan over medium-high heat, heat oil until hot (approximately 175°F). Pour warm oil over spice mixture and let cool to room temperature.
  3. Simmer 2 cups of the orange juice in a heavy-bottomed saucepan over medium heat until it is reduced to 1/2 cup. Cool to room temperature.
  4. Combine oil-and-spice mixture, reduced orange juice, remaining 5 cups orange juice, cilantro, and sherry vinegar in a blender and blend until smooth (do this in batches). Season with salt and freshly ground black pepper.
  5. Add 4 cups of the mojo to pork, cover, and marinate another 24 hours.
  6. On the third day, preheat oven to 300°F and arrange the rack at the bottom. Place pork in a large baking dish or in a large, heavy pot with a tightfitting lid, and add remaining mojo and enough water to cover pork in liquid. Cover with foil or a tightfitting lid and place in the oven.
  7. Cook until pork is fork tender, about 4 to 5 hours. (Check pork periodically and add a little water if the liquid is reducing too quickly.) Serve.

Beverage pairing: 2005 Emrich-Schönleber Monzinger Frülingsplätzchen Kabinett, Germany. Don’t even bother trying to pronounce the name of this wine from Germany’s Nahe region, just know that Riesling is a great match with both pork and spicy foods, making it a natural for this dish. Furthermore, the smokiness of the spices is emulated by a hint of flinty slate in this light, punchy, and refreshing white wine.

    Write a review | 12 Reviews
POST A COMMENT |12 Comments

COMMENT

  • Gotta say I agree with the detractors regarding hot peppers - NOT CUBAN - also why use a boston butt instead of a shoulder with skin on. The crispy skin on a real lechon asado is a very important part of meal (some say the most important.) I'm sure this is a fine tasting roast but has little in common with real lechon asado.

  • Great Lord Xango.
    Does this Chef know that Cuba is not a Mexican estate? No matter Scotch bonnets or Habaneros were originated in Cuba, the Cuban recipes are not spicy as he thinks. Applause for his creativity, but try to remember the originals.
    The Mojo is: Enough Sour orange juice (Naranja agria), salt, ground black pepper, ground cumin, lots of dried oregano. You add onion, garlic. And...+READ

    Great Lord Xango.
    Does this Chef know that Cuba is not a Mexican estate? No matter Scotch bonnets or Habaneros were originated in Cuba, the Cuban recipes are not spicy as he thinks. Applause for his creativity, but try to remember the originals.
    The Mojo is: Enough Sour orange juice (Naranja agria), salt, ground black pepper, ground cumin, lots of dried oregano. You add onion, garlic. And everything goes to be liquefied.
    Stab many times your pork or the piece of it. Put it in a large plastic bag, cover with your mix, and marinate in the fridge for 4 days. The juice acts as preservative. Take it to the oven or better to the barbecue.-COLLAPSE

  • Thanks for sharing this recipe! Who said we couldn't add a certain ingredient to a dish? Besides, this is recipe is a part of his Cuban Christmas menu!

  • Does the pork not get browned before braising? WOUld it be a bad idea to brown it?

  • Since when was Cuban food spicy? Hot peppers in Cuban pork - give me a break!

  • Cubans are very conservative about their food. and many other things. i appreciate the bold addition of chilies.

    just because Cuba is frozen in time doesn't mean my lechon has to as well.

  • Most of the dishes offered by this chef are very altered from traditional Cuban cooking. I think he should nmention that when calling ti Cuban. Cuban inspired at best. Chili is not a traditional Cuban spice BTW. In agreement with kaibab1.

  • Possible good news, I just found that El Mexicano brand has a bottled 100% seville orange juice product, UPC code 0-42743-23156-3. This is NOT labeled a mojo or marinade.

  • Great recipe BUT this is a jazzed-up version of a Cuban classic. Neither scotch bonnet nor jalapeno peppers are used in classic cuban cuisine. As a matter of fact, most Cubans are averse to hot spices. Also, for true flavor try and find bitter or Seville oranges ("naranja agria"). If none can be found add some grapefruit juice to the orange juice (it should be citric-acidic, not sweet) or......+READ

    Great recipe BUT this is a jazzed-up version of a Cuban classic. Neither scotch bonnet nor jalapeno peppers are used in classic cuban cuisine. As a matter of fact, most Cubans are averse to hot spices. Also, for true flavor try and find bitter or Seville oranges ("naranja agria"). If none can be found add some grapefruit juice to the orange juice (it should be citric-acidic, not sweet) or... gasp!... use come commercial bottled mojo, found in the Spanish/Latino/Hispanic aisles of many markets. Best brands, IMO: Goya and Badia. Buen provecho!-COLLAPSE

  • Questions to the OP:
    - Do you have any specific chile recommendation? IIRC chile molido just means 'ground chile'.
    - I've Never had scotch bonnets or other super hot chiles in Cuban food. Is it really necessary?
    - Is the OJ/vinegar combo a substitute for sour orange juice?

  • I made this for new years day dinner. It was great! Altho it seems like there is alot of ingredients its really no fuss. I also made the Cuban black bean recipe substitutting blackeyed peas.Another success.

  • I made this for my family's Christmas dinner. It was fantastic!! Everyone loved it and went back for seconds. I was afraid it might be a little too hot, but the oj marinade reduces a lot of the heat. I'm adding this to my favorite recipes and will definitely be making this again.