Dairy Free Cuban Mojo Pork
Bold citrus, garlic, and warm spices do all the heavy lifting here, making this slow-roasted pork shoulder one of those dishes that fills the whole house with an irresistible aroma before it even hits the table. The mojo marinade — built from fresh orange and lime juice, six cloves of minced garlic, olive oil, cumin, oregano, turmeric, and smoked paprika — is blended until silky and poured generously over the meat for an overnight soak that goes deep into every fiber. Because the entire recipe leans on citrus, olive oil, and spices, there's no butter, cream, or cheese anywhere in sight, so it's naturally free of dairy without any substitutions or compromises. The low-and-slow roast at 325°F breaks the pork shoulder down to fall-apart tenderness, and then a final blast of high heat caramelizes the exterior into something gloriously browned and slightly crisp. Spooning those concentrated pan juices back over the pulled meat is the move that ties everything together. A scatter of fresh cilantro and a squeeze of lime at the end brighten the whole plate and make it feel like a proper Cuban feast.
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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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