Pecan 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 — built on fresh orange and lime juice, minced garlic, olive oil, and warm spices like cumin, oregano, and smoked paprika — soaks into the meat overnight, so every bite is deeply seasoned all the way through. A long, covered roast at low heat does the heavy lifting, breaking the pork down until it pulls apart effortlessly, then a final blast of high heat caramelizes the outside into something genuinely spectacular. Every single ingredient here is naturally free of tree nuts, so there's no label-scanning or substitution stress — just a clean, straightforward cook from marinade to table. Finishing with a squeeze of fresh lime and a scatter of cilantro keeps things bright against all that rich, savory pork. It's the kind of centerpiece recipe that works just as well for a 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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