Nitrate & Nitrite Free Cuban Mojo Pork
Slow-roasted pork shoulder bathed in a garlicky citrus marinade is one of those dishes that fills the whole kitchen with an aroma that makes everyone wander in asking when dinner is ready. The mojo marinade here is built entirely from scratch — fresh orange juice, fresh lime juice, minced garlic, olive oil, and a warm blend of cumin, oregano, turmeric, and smoked paprika — so you know exactly what's going into every bite. That matters a lot when you're avoiding processed cured meats and packaged seasonings that often sneak in unwanted additives; this recipe keeps things completely clean without sacrificing any depth of flavor. The technique is straightforward but deeply rewarding: the pork marinates overnight to soak up all that citrusy, herby goodness, then roasts low and slow until it's fall-apart tender before a final blast of high heat crisps up the exterior into something beautifully caramelized. Pulling the meat apart and spooning those glossy pan juices over the top is genuinely one of the most satisfying moments in home cooking. A squeeze of fresh lime and a handful of cilantro at the end brighten everything up and make it feel like a proper celebration meal. Whether you're feeding a crowd or planning for leftovers, this is the kind of recipe that earns a permanent spot in your rotation.
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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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