Seed Oil Free Cuban Mojo Pork
Bold citrus flavor and slow-roasted tenderness make this Cuban-style pork shoulder one of those dishes that genuinely earns its reputation. The mojo marinade is built entirely from fresh orange juice, lime juice, garlic, and extra virgin olive oil — no industrial seed oils, no mystery fats, just clean, real ingredients that also happen to taste incredible together. That overnight soak lets the citrus and spices work deep into the meat, so every bite carries warmth from the cumin, oregano, and smoked paprika. A long, covered roast at low heat breaks the pork shoulder down until it's fall-apart tender, and then a final blast of high heat crisps and caramelizes the outside in a way that's genuinely hard to resist. Skipping seed oils doesn't require any substitutions here — olive oil does exactly what you need it to do, both in the marinade and in building those gorgeous pan juices. Spoon those juices back over the pulled meat, squeeze on a little fresh lime, and you have a centerpiece dish that's as satisfying to serve as it is to eat.
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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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