Almond Free Cuban-Style Mojo Pork
Bright citrus, warm cumin, and a long slow roast — this Cuban-inspired pulled pork is the kind of dish that fills your whole kitchen with an aroma that makes everyone wander in asking when dinner is ready. The mojo marinade is built from fresh orange and lime juice, garlic-infused olive oil, and a handful of dried spices, so every ingredient is straightforward and easy to verify as tree-nut free. No specialty products, no hidden almond flour coatings, no nut-based sauces — just honest, bold flavors doing exactly what they're supposed to do. The bone-in pork shoulder gets a long covered roast at low heat until it's completely fork-tender, then a final blast at high heat to caramelize the surface into something genuinely irresistible. Reducing the pan drippings at the end is a small step that pays off big, turning the leftover citrus-spiced juices into a glossy, savory sauce you'll want to pour over everything. A scatter of fresh cilantro and a squeeze of lime at the table keep it bright and lively. This is a crowd-pleasing centerpiece that rewards patience and requires almost no hands-on effort.
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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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