Citric Acid Free Cuban Mojo Pork
Cuban mojo pork is one of those deeply satisfying dishes where every bite is layered with garlicky, citrusy, herb-forward flavor — the kind of meal that makes a whole house smell incredible while it slowly roasts in the oven. The marinade is built entirely from scratch using fresh orange juice, fresh lime juice, minced garlic, olive oil, and a warm blend of cumin, oregano, turmeric, and smoked paprika, so you know exactly what's going into it with zero mystery additives. That matters a lot when you're avoiding citric acid, since the additive form of it hides in a surprising number of store-bought marinades, spice blends, and pre-seasoned meats. Here, the brightness comes purely from real citrus fruit, which behaves very differently in the body than the fermented, corn-derived additive version. The pork shoulder gets a long overnight soak in that marinade, then roasts low and slow until it's fall-apart tender before a final blast of high heat caramelizes the outside into something genuinely gorgeous. Resting the meat before pulling it lets all those pan juices redistribute, so every shred stays moist and flavorful. It's a showstopper of a recipe that happens to be completely clean for anyone navigating citric acid sensitivities.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!