Lupin 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 the moment it hits the counter. The mojo marinade — built from fresh orange and lime juice, plenty of garlic, olive oil, and warm spices like cumin, oregano, and smoked paprika — soaks into the meat overnight, so every pull of the fork carries that bright, garlicky punch all the way through. Low-and-slow roasting at 325°F breaks the shoulder down into fall-apart tenderness, and then a final blast of high heat caramelizes the exterior into something genuinely irresistible. Every single ingredient here is naturally free from lupin, which can sneak into spice blends, marinades, and store-bought rubs in ways that are easy to miss on a label. Making the marinade yourself in a blender takes about thirty seconds and means you know exactly what's going in. Finished with a spoonful of the pan juices and a squeeze of fresh lime, this is Cuban-inspired cooking at its most satisfying — no shortcuts needed, and nothing to worry about on the plate.
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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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