Nutmeg Free Cuban Mojo Pork
Bright citrus, smoky paprika, and a long soak in garlicky mojo marinade make this slow-roasted pork shoulder one of those dishes that fills the whole kitchen with an irresistible aroma before it even hits the table. The marinade leans on fresh orange and lime juice, cumin, oregano, and a touch of turmeric for depth — a lineup that's bold and layered without a trace of nutmeg anywhere in sight. That matters more than you might think, since warming spice blends and pre-made marinades often sneak nutmeg in without much fanfare, making scratch cooking the safest and most satisfying route. Here, every ingredient is straightforward and intentional, so you know exactly what's going into the pan. The pork roasts low and slow until it's fall-apart tender, then gets blasted at high heat to develop a caramelized, deeply browned crust that's genuinely hard to resist. A final drizzle of the pan juices and a squeeze of fresh lime bring the whole thing together with a brightness that cuts right through the richness. It's the kind of centerpiece meal that looks impressive but mostly just asks for your patience.
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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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