Coconut Free Cuban Mojo Pork
Bright citrus, smoky spices, and slow-roasted pork — this Cuban-inspired dish is the kind of meal that fills your kitchen with an aroma so good your neighbors might start knocking. The mojo marinade is built entirely from fresh orange juice, lime juice, garlic, olive oil, and a warm blend of cumin, oregano, turmeric, and smoked paprika, so every ingredient is straightforward and completely free of coconut in any form. That matters more than you'd think, since many marinades and spice blends sneak in coconut aminos, coconut sugar, or coconut-derived oils — none of that here. 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 outside into something deeply golden and irresistible. Resting the meat and spooning those pan juices back over the top is the move that ties everything together. Finish with a squeeze of fresh lime and a handful of cilantro, and you've got a centerpiece dish that's as vibrant as it is satisfying.
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!