BHA & BHT Free Cuban Mojo Pork
Bright citrus, smoky spices, and slow-roasted pork — this Cuban-inspired dish is the kind of meal that fills your kitchen with an aroma that's almost impossible to wait out. The mojo marinade is built entirely from scratch using fresh orange juice, fresh lime juice, minced garlic, and extra virgin olive oil, which means you're in complete control of every ingredient that goes into it. That matters more than it might seem, because BHA and BHT are synthetic antioxidants commonly used to preserve packaged spice blends, bottled marinades, and processed oils — and they have a way of sneaking into dishes like this through shortcuts. Here, every spice from the cumin and oregano to the smoked paprika and turmeric is added individually, so nothing hidden tags along for the ride. The pork shoulder marinates low and slow overnight, then roasts covered until it's fall-apart tender before a final blast of high heat creates that deeply caramelized, crackling exterior. A shower of fresh cilantro and a squeeze of lime at the end keeps everything bright and vibrant. It's a showstopper that happens to be completely clean-label from the first ingredient to the last.
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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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