Yeast Free Cuban Mojo Pork
Bold, citrus-forward, and deeply savory, this slow-roasted pork shoulder is the kind of dish that fills your kitchen with an aroma that's almost impossible to resist. The mojo marinade — built from fresh orange and lime juice, minced garlic, olive oil, and a warm blend of cumin, oregano, turmeric, and smoked paprika — is blended until silky and poured generously over the meat for an overnight soak that works its way into every fiber. No yeast, no fermented sauces, no hidden additives — just whole, straightforward ingredients that do all the heavy lifting naturally. After a long, covered roast at low heat, the pork becomes fall-apart tender, and a final blast of high heat caramelizes the exterior into something genuinely spectacular. Spooning those pan juices back over the pulled meat is a step you absolutely should not skip. A squeeze of fresh lime and a handful of cilantro at the table brighten everything up and make it feel like a proper feast. This is the kind of recipe that rewards a little patience with big, crowd-pleasing results.
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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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