Gut Friendly Cuban Mojo Pork
Slow-roasted pork shoulder gets a serious upgrade here, bathed in a vibrant citrus-garlic marinade that does most of the heavy lifting while you sleep. Fresh orange juice, lime juice, and orange zest form the bright, tangy backbone of the mojo, while extra virgin olive oil helps everything emulsify into a coating that penetrates deep into the meat over that long overnight rest. Garlic, cumin, oregano, turmeric, and smoked paprika round out the flavor without relying on anything processed or gut-disrupting — just whole, recognizable ingredients from start to finish. The low-and-slow roasting method at 325°F breaks the pork down to fall-apart tenderness, which is genuinely easier on digestion than a quick, high-heat cook. That final blast at 425°F gives you caramelized, crackling edges that make the whole thing feel indulgent rather than careful. A squeeze of fresh lime and a handful of cilantro at the end keep it lively and fresh. This is the kind of deeply satisfying, crowd-pleasing dish that proves eating with your gut in mind never has to mean sacrificing bold, complex flavor.
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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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