Carrageenan Free Cuban Mojo Pork
Bold citrus, slow-roasted pork, and a garlicky marinade built entirely from scratch — this Cuban-inspired dish is the kind of meal that fills your kitchen with an aroma you won't forget. The mojo marinade comes together in a blender using fresh orange juice, lime juice, olive oil, and a warm lineup of spices including cumin, oregano, turmeric, and smoked paprika, so you know exactly what's going into every bite. That matters more than it might seem, because many store-bought marinades and pre-seasoned meats sneak in additives and thickeners that can be hard to spot on a label. Here, everything is whole and straightforward — no hidden gels, stabilizers, or processed extras anywhere in the ingredient list. The pork shoulder marinates overnight, then slow-roasts low and covered until it's fall-apart tender, finishing with a blast of high heat that caramelizes the outside into something deeply savory and slightly crisp. A final drizzle of pan juices, a handful of fresh cilantro, and a squeeze of lime bring it all together in a way that feels festive and effortless at the same time. Whether you're feeding a crowd or meal-prepping for the week, this is the kind of recipe that earns a permanent spot in your rotation.
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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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