Eggless Cuban Mojo Pork
Bright citrus, smoky spices, and slow-roasted pork — this Cuban-inspired mojo dish delivers bold, layered flavor that feels like a serious kitchen achievement. The marinade is built from fresh orange and lime juice, minced garlic, olive oil, and a warm spice blend of cumin, oregano, turmeric, and smoked paprika, all blitzed together until smooth and fragrant. An overnight soak lets every bit of that flavor work deep into the bone-in pork shoulder before it ever hits the oven. The low-and-slow roast breaks the meat down to fall-apart tenderness, and a final blast of high heat caramelizes the exterior into something genuinely irresistible. Because the entire dish is built around meat, citrus, and pantry spices, there are no eggs hiding anywhere — not in the marinade, not in the cooking method, not on the plate. Finished with a spoonful of the pan juices and a squeeze of fresh lime, it's the kind of centerpiece that makes people think you spent all day in the kitchen — and honestly, you kind of did, but most of it was hands-off.
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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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