High Fructose Corn Syrup Free Cuban Mojo Pork
Bold, citrusy, 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 is built entirely from scratch — fresh orange and lime juice, minced garlic, olive oil, and a warm blend of cumin, oregano, turmeric, and smoked paprika — so there's no bottled sauce or store-bought shortcut sneaking in unwanted sweeteners. That matters more than you'd think, because many commercial marinades and citrus-flavored condiments quietly rely on high fructose corn syrup to balance acidity and add shelf life. Here, the natural sweetness comes straight from real oranges, and the brightness comes from fresh lime, giving you a cleaner, more vibrant flavor than anything out of a bottle. 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. Resting the meat and spooning those pan juices back over the top is the move that ties everything together. Finish with a handful of cilantro and a squeeze of lime, and you've got a showstopper that's as wholesome as it is delicious.
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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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