Macadamia Free Cuban Mojo Pork
Bold citrus flavor and slow-roasted tenderness make this Cuban-inspired pork shoulder one of those dishes that genuinely earns its reputation. The mojo marinade — built from fresh orange and lime juice, garlic, olive oil, and a warm blend of cumin, oregano, turmeric, and smoked paprika — soaks into the meat overnight, turning a humble bone-in shoulder into something deeply aromatic and complex. Every ingredient here is straightforward and nut-free by nature, so there's no need to scrutinize labels or worry about unexpected additions sneaking into your meal. The low-and-slow roasting method does the heavy lifting, breaking the pork down until it's fall-apart tender before a final blast of high heat caramelizes the exterior into something irresistible. Finishing with a spoonful of the pan juices, fresh cilantro, and a squeeze of lime brings the whole dish together with a bright, punchy contrast to all that richness. Whether you're feeding a crowd or stocking the fridge with leftovers, this is the kind of recipe that makes the whole house smell incredible and disappears fast.
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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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