Cinnamon Free Cuban Mojo Pork
Bright citrus, smoky paprika, and a generous hit of garlic — this Cuban-style mojo pork is the kind of slow-roasted centerpiece that makes a whole kitchen smell incredible. The marinade leans on fresh orange and lime juice, cumin, oregano, and a touch of turmeric to build deep, layered flavor without a trace of cinnamon, which sneaks into a surprising number of spice blends and store-bought marinades. Here, every ingredient is straightforward and easy to verify, so there's no second-guessing what's in the bowl. The pork shoulder gets a long, covered roast at low heat until it's fall-apart tender, then a final blast of high heat to caramelize the exterior into something genuinely crave-worthy. Spooning those pan juices back over the pulled meat is a step you absolutely should not skip — it ties everything together beautifully. Finish with fresh cilantro and a squeeze of lime for a dish that tastes like it took serious effort, even though most of the work is hands-off time in the oven.
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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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