Tree Nut Free Cuban Mojo Pork
Citrusy, garlicky, and fall-apart tender, this slow-roasted pork shoulder is the kind of centerpiece dish that makes everyone hover near the oven. The mojo marinade is built from fresh orange and lime juice, a generous hit of minced garlic, and warm spices like cumin, oregano, and smoked paprika — all blended together with olive oil into something deeply fragrant and bright. An overnight soak lets those flavors work all the way into the meat before it ever sees heat. The whole thing is naturally free of tree nuts, and every ingredient is straightforward enough that you won't need to scrutinize a single label. Low-and-slow roasting at 325°F gets the pork impossibly tender, and a final blast of high heat caramelizes the outside into something almost crispy and irresistible. A shower of fresh cilantro and a squeeze of lime at the end tie it all together with a little extra zing. Whether you're feeding a crowd or just want serious leftovers, this one delivers.
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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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