Shellfish Free Cuban Mojo Pork
Few dishes deliver the kind of deep, citrus-soaked flavor that a proper mojo pork brings to the table. The marinade here is built around fresh orange and lime juice, a generous hit of garlic, and warm spices like cumin, oregano, turmeric, and smoked paprika — all blended into a bright, punchy sauce that clings to every surface of the pork shoulder. Letting the meat soak overnight is the real secret, giving those bold flavors time to work all the way through before the low-and-slow roast does its magic. The result is fall-apart tender pork with caramelized, deeply browned edges that you genuinely cannot fake with shortcuts. Every single ingredient in this recipe is naturally free from shellfish, so there's no need to scan labels or second-guess anything — just straightforward, honest cooking. A spoonful of the pan juices over the pulled meat and a squeeze of fresh lime at the end ties the whole dish together beautifully. Whether you're feeding a crowd or meal-prepping for the week, this is the kind of centerpiece recipe that earns serious repeat requests.
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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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