Cashew Free Cuban Mojo Pork
Bright citrus, smoky spices, and slow-roasted pork come together in a dish that tastes like it took serious culinary skill — even though the oven does most of the heavy lifting. The mojo marinade is built entirely from fresh orange juice, lime juice, garlic, olive oil, and a warm blend of cumin, oregano, turmeric, and smoked paprika, so every ingredient is straightforward and easy to verify. There are no nut-based sauces, no blended cashew creams, and no hidden thickeners — just a punchy, herb-forward marinade that soaks deep into a bone-in pork shoulder overnight. After a long, covered roast at low heat, the meat becomes fall-apart tender, and a final blast of high heat caramelizes the exterior into something genuinely crave-worthy. Spooning those pan juices back over the pulled pork before serving is the move that ties everything together. A squeeze of fresh lime and a handful of cilantro at the table keep it feeling bright and alive. It's the kind of centerpiece dish that disappears fast, no matter who's at the table.
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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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