Eggless Cuban-Style Mojo Pork
Bold citrus, warm cumin, and the deep savoriness of slow-roasted pork — this dish is the kind of meal that makes your whole kitchen smell incredible for hours. The mojo marinade is built on fresh orange and lime juice, garlic-infused olive oil, and a blend of oregano, cumin, and thyme, and it does serious work overnight, tenderizing and flavoring a bone-in pork shoulder all the way through. After a long, covered roast at low heat, the pork gets a final blast at high temperature that caramelizes the surface into something genuinely irresistible. The whole recipe is naturally free of eggs at every step — no binders, no washes, no hidden ingredients to second-guess — so it's a stress-free choice for anyone cooking around that restriction. Once the pork hits fork-tender, you pull it into juicy chunks and drizzle the reduced pan drippings right back over the top for maximum flavor. A handful of fresh cilantro and a squeeze of lime at the table keep everything bright and lively. This is the kind of centerpiece dish 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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