Emulsifier Free Cuban Mojo Pork
Bright citrus, toasted spices, and slow-roasted pork — this Cuban-inspired dish is the kind of meal that fills the whole kitchen with an aroma you won't forget. The mojo marinade comes together from scratch using fresh orange juice, lime juice, garlic, olive oil, and a warm lineup of cumin, oregano, turmeric, and smoked paprika, so you know exactly what's going into every drop. That matters a lot when you're avoiding emulsifiers, since bottled marinades and store-bought sauces are notorious for sneaking in additives like lecithin or polysorbates. Here, the blender does the work of bringing the oil and citrus together naturally, no chemical stabilizers needed. After a long overnight soak and a low, covered roast, the pork shoulder turns fall-apart tender before a final blast of high heat caramelizes the outside into something genuinely crave-worthy. A spoonful of the pan juices over the pulled meat and a squeeze of fresh lime at the table keeps every bite punchy and clean. It's a showstopper that happens to be completely free of anything you'd need to second-guess.
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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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