Celery Free Cuban-Style Mojo Pork
Bold citrus flavor is the heart of this slow-roasted pork shoulder, built on a classic mojo marinade of fresh orange juice, lime juice, garlic-infused olive oil, and warm spices like cumin, oregano, and thyme. The overnight marinade does the heavy lifting, driving that bright, garlicky tang deep into the meat before it ever hits the oven. A long, covered roast at low heat coaxes the pork into fall-apart tenderness, and then a final blast of high heat caramelizes the surface into something genuinely irresistible. The pan drippings get reduced and drizzled back over the pulled meat, so none of that flavor goes to waste. For anyone navigating a celery-free lifestyle, this recipe is a clean win — every ingredient is straightforward, with no hidden aromatics or seasoning blends that sneak celery seed or celery salt into the mix. Finish it with fresh cilantro and a squeeze of lime, 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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