Nickel Allergy Friendly Cuban Mojo Pork

Total time12 hr 20 min

Prep time20 min

Cook time4 hr

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Ingredients

6 servings

For the pork

3 ½ lb bone-in pork shoulder (boston butt)
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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
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
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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