Gelatin Free Cuban Mojo Pork
Bold, citrus-forward, and deeply savory, this slow-roasted pork shoulder is the kind of centerpiece dish that makes a whole table go quiet in the best possible way. The mojo marinade — built from fresh orange and lime juice, six cloves of garlic, olive oil, and a warm blend of cumin, oregano, turmeric, and smoked paprika — soaks into the meat overnight, so every bite carries that bright, garlicky punch all the way through. People avoiding gelatin often have to scrutinize store-bought marinades, spice blends, and even some packaged meats for hidden additives, but this recipe is built entirely from whole, recognizable ingredients with nothing to second-guess. The pork roasts low and slow until it's fall-apart tender, then gets a final blast of high heat to caramelize the exterior into something genuinely irresistible. Spooning those pan juices back over the pulled meat is a step you absolutely do not want to skip. Finish with fresh cilantro and a squeeze of lime, and you've got a dish that tastes like it took serious culinary skill — even though the oven did most of the heavy lifting.
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!