Low Sodium Cuban Mojo Pulled Pork

Total time12 hr 25 min

Prep time25 min

Cook time4 hr

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Ingredients

6 servings

For the pork

3 ½ lb bone-in pork shoulder (boston butt)
Signature SELECT Bone In Pork Steak Shoulder Blade Steak - 1.5 Lb Bone-In Pork Shoulder Blade Roast - 4.5 Lb Boneless Pork Shoulder Blade Roast - 3.5 Lb Meat Counter Pork Shoulder Blade Steak Value Pack - 3.5 Lb Kroger® Pork Shoulder Butt
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1 ½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the mojo marinade

¾ cup fresh orange juice (from about 2 large oranges)
¼ cup fresh lime juice (from about 3 limes)
6 cloves garlic, minced
2 tbsp fresh oregano leaves, finely chopped
1 tbsp fresh thyme leaves
1 tsp ground turmeric
½ tsp ground ginger
½ tsp ceylon cinnamon
3 tbsp olive oil
1 tbsp apple cider vinegar

For braising

½ cup bone broth
1 medium yellow onion, thinly sliced

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
1 lime, cut into wedges (optional)

Instructions

1
In a medium bowl, whisk together the orange juice, lime juice, garlic, oregano, thyme, turmeric, ginger, Ceylon cinnamon, olive oil, and apple cider vinegar until combined.
2
Pat the pork shoulder dry and rub the salt all over the surface. Place the pork in a large zip-top bag or covered container and pour all of the mojo marinade over it. Seal and refrigerate for at least 8 hours or overnight, turning the bag once halfway through if possible.

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