Low Sugar Cuban Mojo Pork
Bold, citrusy, and deeply savory, this Cuban-style mojo pork is the kind of slow-roasted centerpiece that makes a whole kitchen smell incredible. The marinade is built entirely from fresh orange juice, lime juice, garlic, olive oil, and a warm blend of cumin, oregano, turmeric, and smoked paprika — not a drop of added sugar anywhere in sight. That's actually a bigger deal than it sounds, because many bottled mojo sauces and store-bought marinades sneak in cane sugar or sweetened citrus concentrates that you'd never catch without reading the fine print. Here, the natural sweetness from freshly squeezed oranges does all the heavy lifting, balanced by bright lime and earthy spice. The pork shoulder gets a long, covered roast at low heat until it's fall-apart tender, then a final blast at high heat to develop that gorgeous, caramelized crust. Finishing with a spoonful of the pan juices and a squeeze of fresh lime keeps every bite vibrant and punchy. It's the kind of dish that feels celebratory without requiring anything complicated or processed.
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Learn more →Ingredients
6 servings
For the pork
- 3 ½ lb bone-in pork shoulder (boston butt)
- 1 ½ tsp kosher salt
- ½ tsp black pepper
For the mojo marinade
- ½ cup fresh orange juice (from about 2 oranges)
- ¼ cup fresh lime juice (from about 3 limes)
- 6 cloves garlic, minced
- ⅓ cup extra virgin olive oil
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp ground turmeric
- ¼ tsp smoked paprika
- ¼ tsp black pepper
- 1 tsp orange zest
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
In a blender or food processor, combine the orange juice, lime juice, orange zest, garlic, olive oil, cumin, oregano, turmeric, smoked paprika, and 1/4 tsp black pepper. Blend until smooth and emulsified, about 30 seconds.
- 2
Pat the pork shoulder dry with paper towels. Season all over with the kosher salt and 1/2 tsp black pepper. Place the pork in a large zip-top bag or a snug container and pour all of the mojo marinade over it, turning to coat every surface. Seal and refrigerate for at least 8 hours or overnight.
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