Artificial Food Coloring Free Cuban-Style Mojo Pork
Few things hit as deeply as slow-roasted pork that has been bathing overnight in a bright, citrusy marinade — and this Cuban-inspired mojo version absolutely delivers on that promise. The marinade is built entirely from scratch using fresh orange juice, fresh lime juice, garlic-infused olive oil, and a handful of dried spices, so there are zero mystery additives or synthetic dyes hiding in the mix. That matters more than people realize, because bottled marinades and pre-seasoned cuts are common culprits for sneaking in artificial colors and preservatives. Here, every single ingredient is exactly what it says it is. The pork shoulder roasts low and slow until it's fall-apart tender, then gets blasted at high heat to develop that gorgeous, caramelized crust — no shortcuts, no shortcuts needed. Reduced pan drippings get drizzled right back over the pulled meat, making the whole thing taste deeply rich and layered without any artificial help. Finish it with fresh cilantro and a squeeze of lime and you've got a centerpiece dish that's as clean as it is impressive.
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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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