BHA & BHT Free Cuban-Style Mojo Pork
Few things hit as deeply as slow-roasted pork that's been bathing overnight in a citrus-forward marinade built from fresh orange juice, fresh lime juice, and fragrant spices. The mojo here is made entirely from scratch — squeezed citrus, garlic-infused olive oil, cumin, oregano, and thyme — so you know exactly what's going into every bite, with no synthetic preservatives or shelf-stabilizing additives hiding in the mix. That matters more than people realize, since many bottled marinades and pre-seasoned cuts rely on BHA or BHT to extend their shelf life. Starting from whole, simple ingredients sidesteps all of that without any sacrifice in flavor. The pork shoulder roasts low and slow until it's completely fork-tender, then gets blasted at high heat to develop a deeply caramelized crust that's genuinely hard to stop picking at. A drizzle of the reduced pan drippings ties everything together, and a handful of fresh cilantro and a squeeze of lime over the top make it feel like a proper Cuban feast. This is the kind of recipe that rewards a little patience and planning ahead — the overnight marinade does most of the heavy lifting for you.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!