Sesame Free Cuban Mojo Pork
Bright citrus, smoky paprika, and a generous hit of garlic come together in a slow-roasted pork shoulder that practically falls apart on the fork. The mojo marinade — built from fresh orange and lime juice, cumin, oregano, and a touch of turmeric — soaks into the meat overnight, so every bite is deeply flavored all the way through. Because the entire dish is built from whole, straightforward ingredients like olive oil and fresh citrus, there's no need to scan labels for hidden sesame oils or tahini-based sauces that can sneak into store-bought marinades. The low-and-slow roast at 325°F does the heavy lifting, breaking down the pork shoulder into something impossibly tender before a final blast of high heat crisps up the exterior into caramelized, golden perfection. Spooning those pan juices back over the pulled meat right before serving is the move that ties everything together. Finish with fresh cilantro and a squeeze of lime, and you've got a centerpiece dish that feels festive enough for a crowd but honestly simple enough for a weekend dinner at home.
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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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