Oats Free Cuban Mojo Pork
Bright citrus, smoky spices, and slow-roasted pork — this Cuban-inspired mojo dish is the kind of meal that fills the whole kitchen with an aroma that's almost impossible to resist. The marinade is built from fresh orange and lime juice, garlic, olive oil, and a warm blend of cumin, oregano, turmeric, and smoked paprika, so every bite of the pulled pork carries deep, layered flavor. Oats and oat-derived ingredients have a sneaky way of showing up in spice blends, marinades, and packaged seasonings, but here everything is made from scratch with whole, naturally grain-free components — no fillers, no surprises. The key is patience: a long overnight marinade followed by a low, slow roast brings the pork shoulder to fall-apart tenderness before a final blast of high heat caramelizes the outside into something genuinely spectacular. Finishing with a spoonful of the pan juices, fresh cilantro, and a squeeze of lime keeps the brightness alive even after all that time in the oven. It's the kind of centerpiece dish that works just as well for a casual weeknight dinner as it does for feeding a crowd.
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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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