Chicken Free Cuban Mojo Pork
Bold, citrus-forward, and deeply savory, this slow-roasted pork shoulder is the kind of centerpiece dish that makes a whole table go quiet in the best possible way. The mojo marinade — built from fresh orange and lime juice, six cloves of garlic, olive oil, and a warm blend of cumin, oregano, turmeric, and smoked paprika — soaks into the meat overnight, turning every bite into something genuinely special. An overnight rest in the fridge does most of the heavy lifting, so by the time you slide it into the oven, the hard work is already done. Low and slow roasting at 325°F breaks the pork shoulder down until it's fall-apart tender, and a final blast of high heat caramelizes the exterior into something irresistible. The pan juices spooned back over the pulled meat bring everything together with a glossy, garlicky finish. Fresh cilantro and a squeeze of lime at the table brighten the whole dish and cut through the richness perfectly. This is pure, unfussy comfort food with serious depth of flavor — no poultry, no shortcuts, just pork done right.
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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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