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.

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.

Where to eat Mojo Pork (Lechon Asado) in Tampa

4 editor picks for Mojo Pork (Lechon Asado) in Tampa, ranked by editorial score. All Tampa signature dishes · Mojo Pork (Lechon Asado) across every city.

  • Brocato's Sandwich Shop

    Order The Cuban sandwich with a deviled crab on the side.

    Brocato's on East Columbus Drive in Tampa has built Cuban sandwiches, deviled crabs and stuffed potatoes since 1948 from a neighborhood storefront.

    DetailsDirections

  • La Teresita

    Order Palomilla steak with yellow rice and black beans, a side of yuca fries, and a cafe con leche at the counter.

    La Teresita on Columbus Drive in West Tampa has run a Cuban counter and dining room since 1972, owned by the Capdevila family across two generations.

    DetailsBookDirections

  • Columbia Restaurant

    Order 1905 Salad tableside, Cuban sandwich with the house Cuban bread, and the Spanish bean soup.

    The Columbia Restaurant on East Seventh Avenue has plated 1905 Salad and Cuban sandwiches in Ybor City since 1905 and is Florida's oldest restaurant.

    DetailsBookDirections

  • Wright's Gourmet House

    Order The Cuban sandwich pressed crisp and a slice of the famous rum cake to take home.

    Wright's Gourmet House on Dale Mabry Highway has run a Tampa sandwich and bakery counter since 1963, famous for Cuban sandwiches and the legendary rum cake.

    DetailsDirections

Book food experiences in Tampa

See all 275 food experiences in Tampa

Make it at home

Serves 824 hrIntermediate

Ingredients

  • 2.5kg pork shoulder, bone-in, skin on
  • Juice of 6 sour oranges (or 4 limes + 2 oranges)
  • 12 garlic cloves, minced
  • 2 tbsp dried oregano
  • 1 tbsp ground cumin
  • 2 tbsp kosher salt
  • 1 tbsp black pepper
  • 100ml olive oil
  • 1 large onion, sliced

Method

  1. Mix sour orange juice, garlic, oregano, cumin, salt, pepper and olive oil into a marinade.
  2. Score the pork skin in a crosshatch pattern, about 1cm deep. Place pork in a deep dish, pour marinade over, cover and refrigerate 12 to 24 hours, turning twice.
  3. Preheat oven to 150C. Place pork on a rack over a roasting pan with the sliced onion underneath. Reserve the marinade.
  4. Roast 4 hours, basting with reserved marinade every hour. Cover with foil if the skin browns too fast.
  5. Increase oven to 220C for the last 30 minutes to crackle the skin.
  6. Rest 30 minutes. Shred the meat with two forks. Serve with yellow rice, black beans, yuca and the crackled skin chopped over the top.

Editor tip. 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.