Soy Free Cuban Mojo Pork
Bold citrus, garlic, and warm spices come together in a mojo marinade that transforms a bone-in pork shoulder into something genuinely spectacular. Fresh orange juice, lime juice, and orange zest form the bright, tangy backbone, while cumin, oregano, turmeric, and smoked paprika layer in deep, earthy complexity. Every surface of the pork gets coated before a long overnight rest in the fridge, which means the flavor goes all the way through — not just on the outside. The slow roast at low heat renders the meat fall-apart tender, and a final blast of high heat caramelizes the exterior into something irresistible. Because every ingredient here is a whole, recognizable food — citrus, olive oil, garlic, spices — there's no need to scan labels for hidden soy derivatives that sneak into so many marinades and spice blends. The pan juices get spooned right back over the pulled pork, so nothing goes to waste and every bite is saucy and rich. Finish with fresh cilantro and a squeeze of lime, and you've got a centerpiece dish that tastes like it took far more effort than it did.
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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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