Chicken Free Cuban-Style Mojo Pork
Bold citrus flavors and slow-roasted depth make this Cuban-style pulled pork one of those dishes that genuinely earns its reputation. A marinade built on fresh orange juice, lime juice, garlic-infused olive oil, and warm spices like cumin, oregano, and thyme soaks into the pork shoulder overnight, so every bite carries that bright, garlicky mojo punch all the way through. The low-and-slow roasting method does the heavy lifting — hours of covered oven time break the bone-in shoulder down to fall-apart tenderness before a final blast of high heat caramelizes the surface into something truly irresistible. Because the entire recipe is built around pork and a handful of pantry staples, there's no need to scan labels or worry about hidden poultry ingredients sneaking in through broths, seasonings, or pre-marinated cuts. The reduced pan drippings drizzled back over the pulled meat add a layer of richness that no store-bought sauce could replicate. Finish with a handful of fresh cilantro and a squeeze of lime, and you've got a centerpiece that works just as well over rice and black beans as it does stuffed into a crusty roll.
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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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