Carrageenan Free Cuban-Style Mojo Pork

Total time12 hr 20 min

Prep time20 min

Cook time4 hr

4.8

(9)

Few things hit harder than slow-roasted pork that's been bathing overnight in a bright, citrusy marinade — and this Cuban-inspired mojo version absolutely delivers. Fresh orange juice and lime juice form the backbone of the marinade, balanced by garlic-infused olive oil, cumin, oregano, and thyme for that deeply savory, aromatic punch. The bone-in pork shoulder roasts low and slow until it's completely fork-tender, then gets blasted at high heat to develop a caramelized, crackling-edged crust that's genuinely hard to resist. Carrageenan is a common additive lurking in processed marinades, bottled sauces, and even some deli meats, so building everything from scratch here keeps things completely clean without sacrificing any flavor. The pan drippings get reduced into a quick, glossy sauce that you'll want to pour over everything on the plate. Finish with fresh cilantro and a squeeze of lime, and you've got a showstopper that works just as well for a weeknight dinner as it does for feeding a crowd.

About Fig

Fig 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!