Brazil Nut Free Cuban-Style Mojo Pork
Bright citrus, warm cumin, and a long, slow roast transform a humble pork shoulder into something genuinely spectacular. The mojo marinade — built on fresh orange and lime juice with garlic-infused olive oil and earthy dried herbs — soaks into the meat overnight, so every bite carries that punchy, tangy depth Cuban cooking is famous for. Low-and-slow roasting at 325°F does the heavy lifting, breaking the collagen down until the pork shreds apart with almost no effort. That final blast of high heat caramelizes the surface into something crispy and deeply browned that you'll want to pick at straight from the pan. The reduced pan drippings drizzled back over the pulled meat take it completely over the top. Because the ingredient list is built entirely from whole, unprocessed pantry staples and fresh produce, there's no need to scrutinize labels for hidden tree nut derivatives or shared-facility warnings. Scatter on some fresh cilantro and squeeze a lime wedge over the top, and you've got a centerpiece dish that tastes like it took far more effort than it actually did.
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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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