Honey Free Cuban Mojo Pork
Citrusy, garlicky, and deeply savory, this slow-roasted pork shoulder is the kind of dish that fills your kitchen with an aroma that makes everyone wander in asking what's for dinner. The mojo marinade is built entirely from fresh orange juice, lime juice, garlic, olive oil, and a warm blend of cumin, oregano, turmeric, and smoked paprika — no sweeteners of any kind, which makes it a natural fit for anyone avoiding honey or other added sugars. Many store-bought marinades and Cuban-style sauces sneak in honey or agave for balance, but here the brightness comes purely from citrus and spice, so there's nothing to second-guess. An overnight soak in that marinade means the pork absorbs every bit of flavor before it ever hits the oven. Low and slow roasting at 325°F breaks the shoulder down until it's fall-apart tender, and a final blast of high heat caramelizes the exterior into something genuinely crave-worthy. A spoonful of the pan juices over the pulled meat ties everything together, and a squeeze of fresh lime at the table keeps it lively. It's the kind of centerpiece recipe that feels impressive but asks very little of you beyond a little patience.
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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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