Artificial Flavors Free Cuban Mojo Pork
There is something deeply satisfying about a pork shoulder that has been marinated overnight and slow-roasted until it practically falls apart on its own. The magic here comes entirely from real, whole ingredients — fresh-squeezed orange and lime juice, minced garlic, and a handful of warm spices like cumin, oregano, turmeric, and smoked paprika that you probably already have in your pantry. No flavor packets, no bottled marinades with unpronounceable additives, just a blender and a little patience. The citrus-based mojo does double duty as both a tenderizer and a flavor bomb, soaking into every fiber of the pork during that long overnight rest in the fridge. After a low, slow roast covered in the oven, the heat gets cranked up to caramelize the exterior into something deeply browned and irresistible. A final drizzle of the pan juices ties everything together, and a squeeze of fresh lime at the table keeps it bright. It's the kind of dish that tastes like it took serious skill but really just rewards you for planning ahead.
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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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