Low Sugar Cuban-Style Mojo Pork
Bold, garlicky, and bright with citrus, this slow-roasted pork shoulder is the kind of dish that fills your kitchen with an aroma that makes everyone wander in asking what's for dinner. The mojo marinade is built entirely from fresh orange juice, fresh lime juice, garlic-infused olive oil, and a handful of dried spices — nothing sweet, nothing processed, just clean, punchy flavor doing all the heavy lifting. That overnight soak is where the magic happens, letting the citrus and cumin work deep into the meat before it ever sees the oven. A long, covered roast at low heat breaks the shoulder down to fork-tender perfection, and then a final blast at high heat gives the outside that deeply caramelized crust you'd normally expect from a much more complicated recipe. Because the pan drippings get reduced and poured right back over the pulled pork, every bite is juicy and intensely savory without needing any added sweetness to round it out. Finish with fresh cilantro and a squeeze of lime, and you've got a centerpiece that tastes like it came from a Cuban kitchen — no shortcuts, no hidden sugars, just honest, slow-cooked pork at its best.
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Learn more →Ingredients
6 servings
For the pork
- 3 lb bone-in pork shoulder (boston butt)
- 1 tsp fine sea 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)
- ¼ cup garlic-infused olive oil
- 1 tsp dried oregano
- 1 tsp ground cumin
- ½ tsp fine sea salt
- ¼ tsp black pepper
- ½ tsp dried thyme
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
In a mixing bowl, whisk together the orange juice, lime juice, garlic-infused olive oil, dried oregano, ground cumin, dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper until combined.
- 2
Pat the pork shoulder dry with paper towels, then season all over with 1 tsp salt and 1/2 tsp black pepper. Place the pork in a large roasting pan or Dutch oven. Pour the mojo marinade over the pork, turning to coat all sides. Cover tightly with foil or a lid and refrigerate for at least 8 hours or overnight.
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