Celery Free Cuban Mojo Pork
Bold citrus, warm spice, and fall-apart tender pork — this Cuban mojo is the kind of dish that makes your kitchen smell absolutely incredible from the moment the marinade hits the blender. The mojo itself is built on fresh orange and lime juice, garlic, olive oil, and a lineup of ground spices including cumin, oregano, turmeric, and smoked paprika, all blitzed together into a bright, punchy sauce that soaks deep into the pork shoulder overnight. There's no celery anywhere in this recipe — not in the marinade, not in the aromatics, not hiding in a store-bought spice blend — so you can cook and serve with total confidence. A long, covered roast at low heat does the heavy lifting, breaking the bone-in shoulder down until it pulls apart effortlessly with a fork. The final blast of high heat caramelizes the exterior into something genuinely irresistible — crispy edges, juicy interior, and pan juices spooned right over the top. Finish with fresh cilantro and a squeeze of lime for a dish that's as vibrant on the plate as it is on the palate.
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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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