Cinnamon 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 punchy citrus marinade, and this Cuban-style mojo version absolutely delivers. The magic comes from a bold blend of fresh orange juice, lime juice, garlic-infused olive oil, cumin, oregano, and thyme — a combination that's bright, herby, and deeply savory without a trace of warming spices like cinnamon that can sneak into spice blends and pre-made marinades. For anyone who needs to avoid cinnamon, store-bought marinades and seasoning packets are often a minefield, so building this mojo from scratch puts you fully in control. The pork shoulder roasts low and slow until it's completely fall-apart tender, then gets blasted at high heat to develop that irresistible caramelized crust on the outside. Reducing the pan drippings into a quick sauce and pouring them back over the pulled meat takes the whole thing to another level. Finish with fresh cilantro and a squeeze of lime, and you've got a showstopper that's as weeknight-friendly as it is impressive enough for a crowd.

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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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