Cashew Free Cuban-Style Mojo Pork
Bright citrus, warm cumin, and slow-roasted pork — this Cuban-inspired dish is the kind of meal that fills the whole kitchen with an aroma that makes everyone wander in asking when dinner is ready. The mojo marinade is built on fresh orange and lime juice, garlic-infused olive oil, and a handful of dried spices, so every ingredient is straightforward and easy to verify. That matters when you're navigating tree nut concerns, because so many restaurant marinades and store-bought sauces sneak in unexpected additions that make eating out stressful. Here, the ingredient list is clean and completely free of any nut-based oils or thickeners. The pork shoulder gets a long, covered roast at low heat until it's fall-apart tender, then a final blast at high heat to caramelize the surface into something genuinely crave-worthy. A drizzle of the reduced pan drippings ties everything together, and a squeeze of fresh lime at the table brightens the whole dish. It's the kind of low-effort, high-reward recipe that earns a permanent spot in the weekend rotation.
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!