Turkey Free Cuban Mojo Pork
Citrusy, garlicky, and fall-apart tender, this slow-roasted pork shoulder is the kind of centerpiece dish that makes people hover around the kitchen waiting for it to be done. The mojo marinade — built from fresh orange and lime juice, six cloves of garlic, olive oil, and a warm blend of cumin, oregano, turmeric, and smoked paprika — soaks into the meat overnight, turning every bite into something deeply savory and bright at the same time. A long, covered roast at low heat does the heavy lifting, breaking the pork down until it pulls apart effortlessly, and then a final blast of high heat caramelizes the exterior into something genuinely irresistible. For anyone navigating holiday tables or weeknight dinners without poultry, pork shoulder is one of the most satisfying alternatives you can reach for — rich, crowd-pleasing, and completely its own thing. Spooning the pan juices back over the pulled meat right before serving ties everything together, and a squeeze of fresh lime at the table keeps it lively. Serve it with rice, black beans, or just a stack of warm tortillas and let everyone dig in.
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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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