Artificial Flavors Free Cuban-Style Mojo Pork
Few things hit as deeply as slow-roasted pork that's been bathed overnight in a bright, citrusy marinade — and this Cuban-style preparation delivers exactly that kind of soul-satisfying result. The mojo here is built entirely from scratch using fresh orange juice, fresh lime juice, garlic-infused olive oil, and a handful of dried spices, so every drop of flavor comes from real, recognizable ingredients with no synthetic shortcuts hiding in the mix. That matters more than you might think, because bottled marinades and pre-made mojo sauces are notorious for sneaking in artificial flavor additives that can be hard to spot on a label. Roasting the pork low and slow at 325°F for several hours lets the meat go completely fork-tender before a final blast of high heat caramelizes the surface into something genuinely gorgeous. The pan drippings get reduced into a quick, intensely savory sauce that you drizzle right back over the pulled pork — no thickeners, no flavor packets, just concentrated natural goodness. A scatter of fresh cilantro and a squeeze of lime at the table keep everything tasting vibrant and clean. It's the kind of centerpiece dish that makes a table go quiet in the best possible way.
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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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