MSG Free Cuban Mojo Pork
Bold, citrus-forward, and deeply savory, this slow-roasted pork shoulder is the kind of dish that fills your whole kitchen with an irresistible aroma long before it hits the table. 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 every single ingredient is something you can see and trust. That matters a lot when you're avoiding monosodium glutamate, since so many store-bought marinades, seasoning packets, and pre-marinated cuts sneak it in under various names. Here, there's nothing hidden: just real citrus, real spices, and time doing the heavy lifting. The pork marinates overnight, roasts low and slow until it's fall-apart tender, then gets a final blast of high heat to caramelize the outside into something genuinely spectacular. Spooning those pan juices over the pulled meat at the end ties everything together with a richness that tastes far more complex than the ingredient list suggests. Finish with a squeeze of fresh lime and a handful of cilantro, and you've got a centerpiece meal that's as clean as it is crave-worthy.
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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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