Dairy Free Cuban-Style Mojo Pork
Bold citrus flavor and slow-roasted depth make this pulled pork one of those dishes that genuinely earns its reputation. The mojo marinade — built on fresh orange juice, lime juice, garlic-infused olive oil, and warm spices like cumin and oregano — does all the heavy lifting overnight, infusing every fiber of the pork shoulder with bright, garlicky tang. Because the entire recipe is built around whole, straightforward ingredients, there's no need to scan labels for hidden dairy or worry about butter-based basting sauces sneaking in. The low-and-slow roasting method takes the pork to that fall-apart, fork-tender stage before a final blast of high heat caramelizes the surface into something genuinely irresistible. Reducing the pan drippings into a quick sauce means nothing goes to waste, and the result is rich and glossy without a drop of cream or butter. A scatter of fresh cilantro and a squeeze of lime at the end keeps everything tasting alive and vibrant. This is the kind of centerpiece recipe that disappears fast, so you might want to plan for leftovers.
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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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