AIP Friendly Cuban Mojo Pulled Pork
Bright citrus, fragrant garlic, and a warm blend of turmeric, ginger, and Ceylon cinnamon come together in a mojo marinade that transforms a bone-in pork shoulder into something deeply savory and fall-apart tender. The overnight marinade does most of the heavy lifting, so by the time the Dutch oven goes into the oven, you're already most of the way there. Slow-braising at 325°F for up to four hours means the meat shreds effortlessly and soaks up every drop of that tangy, herb-laced cooking liquid — no shortcuts needed. What makes this version work for the autoimmune protocol is the careful swap of warming spices like turmeric and cinnamon in place of nightshade-based seasonings, keeping all that bold Cuban-inspired flavor fully intact. Bone broth adds richness to the braising liquid while keeping the ingredient list clean and compliant. The whole pot serves six, making it a fantastic option for meal prep or a relaxed weekend dinner where the oven does the work. Finish it with fresh cilantro and a squeeze of lime for a bright, restaurant-worthy plate straight from your own kitchen.
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Learn more →Ingredients
6 servings
For the pork
- 3 ½ lb bone-in pork shoulder (boston butt)
- 1 ½ tsp fine sea salt
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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