Wheat Free Cuban Mojo Pork
Bold, citrus-forward, and falling-apart tender, this slow-roasted pork shoulder is the kind of centerpiece dish that makes a whole table go quiet. 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 — does all the heavy lifting overnight, infusing every layer of the meat with bright, garlicky depth. Every single ingredient here is naturally free of wheat, so there's no need to audit labels or swap anything out; it just works as written. The pork roasts low and slow until it hits that pull-apart sweet spot, then gets a final blast of high heat to caramelize the exterior into something genuinely irresistible. Pan juices spooned over the top, a handful of fresh cilantro, and a squeeze of lime at the end bring the whole thing together with zero fuss. It's the kind of recipe that feels like a serious culinary project but is mostly just patience — and the payoff is absolutely worth it.
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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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