Almond Free Cuban Mojo Pork
Bold citrus flavor and slow-roasted tenderness make this Cuban-style pork shoulder one of those dishes that fills the whole kitchen with an irresistible aroma long before it hits the table. The mojo marinade is built entirely from fresh orange juice, lime juice, garlic, olive oil, and a warm blend of cumin, oregano, turmeric, and smoked paprika — nothing hidden, nothing processed, just clean and vibrant ingredients you can feel good about. For anyone navigating tree nut allergies, this kind of recipe is a genuine relief because the flavor comes entirely from citrus and spice, with zero risk of sneaky almond-based sauces or nut oils creeping in. The key is giving the pork a long soak in that marinade — at least eight hours — so every layer of the meat absorbs that garlicky, tangy depth before it ever sees the oven. Low and slow roasting at 325°F breaks the shoulder down until it's pull-apart tender, and then a final blast of high heat caramelizes the outside into something deeply browned and almost sticky. Finished with a spoonful of the pan juices and a squeeze of fresh lime, it's the kind of centerpiece that makes a weeknight feel like a celebration.
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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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