Rice Free Cuban Mojo Pork
Citrusy, garlicky, and fall-apart tender, this slow-roasted pork shoulder is the kind of centerpiece dish that makes people hover near the oven waiting for it to be done. The mojo marinade — built from fresh orange and lime juice, six cloves of garlic, olive oil, and a warm blend of cumin, oregano, turmeric, and smoked paprika — soaks into the meat overnight, turning every bite into something deeply savory and bright at the same time. When it comes to skipping rice, this dish barely notices the absence; the pork is so rich and flavorful on its own that it absolutely holds the plate. A long covered roast at low heat gets the shoulder to that pull-apart tenderness, and then a final blast of high heat caramelizes the exterior into something genuinely irresistible. The pan juices get spooned right back over the pulled meat, so nothing goes to waste and every serving stays incredibly moist. Finish with fresh cilantro and a squeeze of lime, and you've got a meal that feels like a full Cuban kitchen experience without a single grain in sight.
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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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