Ginger Free Cuban Mojo Pork
Cuban mojo pork is one of those dishes that fills the whole kitchen with an irresistible aroma — citrusy, garlicky, and deeply savory before it even hits the table. The marinade is built on fresh orange and lime juice, minced garlic, olive oil, and a warm blend of cumin, oregano, turmeric, and smoked paprika, so every bite of the slow-roasted shoulder is packed with bold, layered flavor. For anyone avoiding ginger, this recipe is a genuine win — traditional mojo is naturally free of it, and every single ingredient here is straightforward and easy to verify. The pork marinates overnight, then braises low and slow until it's fall-apart tender, finishing with a blast of high heat that caramelizes the outside into something truly crave-worthy. Pan juices get spooned right back over the pulled meat, so nothing goes to waste and every serving stays incredibly moist. A handful of fresh cilantro and a squeeze of lime at the end brighten the whole plate without complicating a thing. This is the kind of centerpiece recipe that looks and tastes like serious effort but mostly just asks you to be patient.
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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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