Brazil Nut Free Cuban Mojo Pork
Bright citrus, toasted cumin, smoky paprika, and a generous hit of garlic come together in a mojo marinade that transforms a bone-in pork shoulder into something truly spectacular. The key is patience — an overnight soak lets those flavors work all the way into the meat before a long, low roast makes it fall-apart tender. A final blast of high heat caramelizes the exterior into something deeply browned and irresistible, with pan juices ready to spoon right over the top. For anyone navigating tree nut allergies, this kind of bold, flavor-forward dish can feel like a minefield when ordering out, since restaurant marinades and spice blends often hide unexpected ingredients. Here, every component is straightforward and easy to verify — fresh citrus, whole garlic, olive oil, and a short list of individual spices with no blended seasoning packets or mystery additives. You stay completely in control from marinade to table. Serve it pulled with a handful of fresh cilantro and a squeeze of lime, and it fits beautifully into rice bowls, tacos, or just piled onto a plate with whatever sides you love. This is the kind of centerpiece dish that makes a whole table go quiet for a moment before everyone reaches for seconds.
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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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