Mustard Free Cuban Mojo Pork
Slow-roasted pork shoulder bathed in a citrus-garlic marinade is one of those dishes that fills the whole kitchen with an aroma that's almost impossible to resist. The mojo marinade here is built entirely from fresh orange juice, lime juice, garlic, olive oil, and a warm blend of cumin, oregano, turmeric, and smoked paprika — not a drop of mustard anywhere in sight, which makes it a genuinely safe and satisfying option for anyone navigating that allergy. Many store-bought marinades and spice blends sneak mustard in as an emulsifier or flavor booster, so making your own from scratch like this is the smartest move you can make. The pork marinates overnight, soaking up all that bright, garlicky citrus flavor before going low and slow in the oven until it's fall-apart tender. A final blast of high heat caramelizes the outside into something deeply browned and almost crispy, giving you that irresistible contrast of textures. Spoon the pan juices back over the pulled meat and finish with fresh cilantro and a squeeze of lime for a dish that tastes like it took serious culinary skill — even though the oven does 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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