Eosinophilic Esophagitis Friendly Cuban Mojo Pulled Pork
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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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