Anti Inflammatory Cuban Mojo Pork

Total time12 hr 20 min

Prep time20 min

Cook time4 hr

Few things hit as deeply as slow-roasted pork that's been marinating overnight in a bright, citrus-forward bath of fresh orange juice, lime juice, and six cloves of garlic. The mojo marinade here does serious double duty — it tenderizes the meat while loading it with flavor from cumin, oregano, smoked paprika, and a half teaspoon of turmeric, which brings a quiet golden warmth and genuine anti-inflammatory credentials to the party. Extra virgin olive oil ties the whole marinade together, adding healthy fats that complement the spices and help them penetrate deep into the pork shoulder. After a long, covered roast at 325°F, the meat becomes fall-apart tender, and then a final blast of high heat caramelizes the exterior into something genuinely crave-worthy. The pan juices get spooned right back over the pulled pork, so none of that citrusy, spiced goodness goes to waste. A squeeze of fresh lime and a handful of cilantro at the table keep everything tasting alive and vibrant. This recipe serves six, making it an ideal centerpiece for a weekend dinner or a meal-prep anchor that gets better as the week goes on.

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Ingredients

6 servings

For the pork

3 ½ lb bone-in pork shoulder (boston butt)
Simple Truth Boneless & Skinless Chicken Thighs Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs Nature's Promise Natural Boneless Skinless Chicken Thighs Fresh Signature Farms Boneless Skinless Chicken Thighs Value Pack - 3 Lb Nature's Promise Boneless Skinless Chicken Thigh Family Pack
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Chef's tip
Use the same weight of boneless chicken thighs and cut them as directed. For thin slices, skewers, stir-fries, or frying, cook to 165°F (74°C). For covered braises, cook about 45 minutes; for a slow cooker, use 3 to 4 hours on low.
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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