Chestnut Free Cuban Mojo Pork
Bright citrus, smoky paprika, and a full head of garlic come together in a vibrant mojo marinade that soaks deep into a bone-in pork shoulder overnight, building layers of flavor that are hard to beat. The blend of fresh orange juice, lime juice, and orange zest gives the meat a tangy, slightly sweet backbone, while cumin, oregano, and turmeric round everything out with warm, earthy depth. Low-and-slow roasting at 325°F keeps the pork incredibly tender and juicy, and then a final blast of high heat caramelizes the exterior into something genuinely irresistible. Every single ingredient in this recipe is naturally free from chestnuts and chestnut-derived products, so there's no need to scrutinize labels or worry about hidden additions sneaking into your meal. The pan juices are liquid gold — don't skip spooning them over the pulled meat before serving. Finish with fresh cilantro and a squeeze of lime for a little brightness that ties the whole dish together. This is the kind of centerpiece recipe that fills the kitchen with an incredible aroma and has everyone hovering near the oven long before dinner is ready.
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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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