Whole pork shoulder marinated in sour orange, garlic, oregano and cumin, then slow-roasted until the skin crackles and the meat pulls apart with a fork.
Where to eat it: 4 restaurants across 1 city.
Mojo-marinated pork is the Cuban Christmas Eve (Nochebuena) tradition that runs through Tampa Cuban kitchens. The mojo marinade (sour orange juice, garlic, oregano, cumin, salt) tenderizes the pork over 12 to 24 hours, and the slow roast gives the signature pulled-pork texture used in the Cuban sandwich. La Teresita and the Cuban bakeries take Nochebuena pork orders by late November every year.
Tip from the editors. Sour orange is the key flavor; if you cannot find Seville oranges, the lime-plus-orange combination works as a substitute. Don't skip the overnight marinade.
La Teresita on Columbus Drive has run a Cuban counter and dining room in West Tampa since 1972, owned by the Capdevila family across two generations.
Order: Palomilla steak with yellow rice and black beans.
Tip: The counter side runs 6am to midnight Friday and Saturday; the dining room takes reservations next door.
Columbia in Ybor City has plated 1905 Salad, paella and Spanish-Cuban classics since 1905, Florida's oldest restaurant under five Gonzmart family generations.
Brocato's on East Columbus Drive in Tampa has built Cuban sandwiches, deviled crabs and stuffed potatoes since 1948 from a neighborhood storefront.
Order: The Cuban sandwich with a deviled crab on the side.
Tip: Cash and card both work; the party finger sandwiches (mini Cubans and mini deviled crabs) are the catering pick.
Wright's Gourmet House on South Dale Mabry has built Tampa's classic Cuban and roast-beef sandwiches plus the famous rum cake since 1963. A Tampa table.
Order: Cuban sandwich pressed and a slice of the rum cake to take home.
Tip: Pete and Marjorie Wright started the shop on April 20, 1963; the Casper family bought it in 2024 to keep it Tampa-owned.
More cities are in research. Want mojo pork (lechon asado) covered somewhere specific? Tell us where you want to eat.