Nickel Allergy 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
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
- 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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