Pistachio Free Cuban Mojo Pork
Few things hit harder than slow-roasted pork that's been soaking overnight in a punchy citrus marinade, and this Cuban-style mojo version absolutely delivers. The marinade is built from fresh orange and lime juice, a full six cloves of garlic, olive oil, cumin, oregano, turmeric, and smoked paprika — bright, garlicky, and deeply aromatic in the best way. After a long, covered roast at low heat, the bone-in shoulder becomes fall-apart tender, then gets blasted at high heat to caramelize the exterior into something truly irresistible. Every ingredient here is straightforward and naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved. The pan juices are liquid gold — spoon them generously over the pulled meat before serving with fresh cilantro and a squeeze of lime. This is the kind of centerpiece dish that makes a table go quiet for a few seconds before everyone reaches in.
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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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