Artificial Food Coloring Free Cuban Mojo Pork
Bold, citrus-forward, and deeply savory, this slow-roasted pork shoulder is the kind of centerpiece dish that makes a whole table go quiet in the best way. The mojo marinade is built entirely from scratch — fresh orange and lime juice, minced garlic, olive oil, and a warm blend of cumin, oregano, turmeric, and smoked paprika — so every drop of flavor comes from real, whole ingredients with nothing artificial hiding in the mix. That matters more than you might think, since bottled marinades and spice blends are common culprits for sneaking in synthetic dyes and artificial additives. Here, you control every element from the first squeeze of citrus to the final spoonful of pan juices. The pork marinates overnight, which means the flavors go deep before it ever hits the oven, and the low-and-slow roast followed by a high-heat blast at the end gives you fall-apart tenderness with a beautifully caramelized crust. A handful of fresh cilantro and a few lime wedges at the table keep things bright and clean right through to the last bite.
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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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