Mushroom Free Cuban Mojo Pork
Citrusy, garlicky, and fall-apart tender, this slow-roasted pork shoulder is the kind of centerpiece dish that makes people ask for the recipe before they've even finished their plate. The mojo marinade — built from fresh orange and lime juice, six cloves of garlic, olive oil, and a warm blend of cumin, oregano, turmeric, and smoked paprika — soaks into the meat overnight, turning every bite into something deeply savory and bright at the same time. There's not a single mushroom or fungi-derived ingredient anywhere in this recipe, so if you're navigating that restriction, you can dig in without scanning the label twice. The low-and-slow roasting method does the heavy lifting, breaking down the bone-in shoulder until it pulls apart effortlessly, and then a final blast of high heat caramelizes the outside into something genuinely irresistible. Spooning those concentrated pan juices back over the pulled pork is a step you absolutely should not skip. Finish it with fresh cilantro and a squeeze of lime, and you've got a dish that tastes like it took serious culinary skill — even though the oven did most of the work.
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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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