Xanthan Gum Free Cuban Mojo Pork
Slow-roasted pork shoulder bathed in a citrus-garlic marinade is one of those dishes that fills the whole kitchen with an aroma that's almost impossible to resist. The mojo marinade here is built entirely from scratch — fresh orange and lime juice, minced garlic, olive oil, and a warm blend of cumin, oregano, turmeric, and smoked paprika — so you know exactly what's going into every bite. That matters a lot when you're avoiding additives like xanthan gum, which sneaks into plenty of store-bought marinades and spice blends without much fanfare. Everything in this recipe is naturally free of that ingredient, no substitutions required. The pork braises low and slow until it's fall-apart tender, then gets a blast of high heat at the end to develop that deeply caramelized, slightly crispy exterior that makes Cuban-style pork so irresistible. A long overnight marinade is the real secret weapon here — the citrus tenderizes the meat while the garlic and spices work their way into every layer. Finish it with a squeeze of fresh lime and a handful of cilantro, and you've got a centerpiece dish that tastes like it took serious effort but mostly just asked for your patience.
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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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