Citric Acid Free Cuban-Style Mojo Pork
Mojo pork is one of those dishes that fills the whole kitchen with an intoxicating aroma — garlicky, citrusy, and deeply savory — long before it ever hits the table. The key here is a marinade built entirely from freshly squeezed orange and lime juice, which delivers that bright, tangy punch without relying on any processed citric acid additives you'd find in bottled sauces or commercial spice blends. Cumin, oregano, and thyme round out the flavor so the pork tastes complex and layered, not stripped down. A long, slow roast at 325°F does the heavy lifting, breaking down the bone-in shoulder until it's completely fork-tender and practically falling apart on its own. That final blast of high heat caramelizes the surface into something genuinely irresistible — crispy edges, juicy interior, and pan drippings that get reduced right on the stovetop into a glossy finishing sauce. It's the kind of centerpiece meal that looks and tastes like you spent all day on it, even though most of that time is hands-off oven work. Serve it pulled into big chunks with fresh cilantro and a squeeze of lime for a dish that's bold, satisfying, and completely made from scratch.
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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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