Paraben Free Cuban Mojo Pork
Bold citrus flavor and slow-roasted tenderness make this Cuban-style pork shoulder one of those dishes that fills the whole kitchen with an irresistible aroma long before it hits the table. The mojo marinade is built entirely from scratch — fresh orange juice, fresh lime juice, minced garlic, and a handful of warm spices like cumin, oregano, turmeric, and smoked paprika — so you know exactly what's going into every bite. That matters more than people realize, because many bottled marinades and pre-seasoned meats contain preservative compounds that can be a real concern for anyone keeping their diet clean and paraben-free. Here, every ingredient is straightforward and recognizable, with nothing hidden in a label. The pork marinates overnight in that bright, garlicky citrus bath, then roasts low and slow until it's fall-apart tender before a final blast of high heat caramelizes the outside into something deeply savory and golden. A finish of fresh cilantro and lime wedges keeps the whole plate feeling vibrant and alive. It's the kind of centerpiece meal that looks impressive but is mostly just patience and good ingredients doing 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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