Emulsifier Free Cuban-Style Mojo Pork
Few things hit as hard as slow-roasted pork that's been soaking overnight in a bright, citrusy marinade — and this Cuban-inspired mojo version absolutely delivers. The marinade is built entirely from scratch using fresh orange juice, fresh lime juice, garlic-infused olive oil, and a handful of dried spices, so there's nothing processed or additive-laden hiding in the mix. That matters a lot when you're avoiding emulsifiers, since bottled marinades and store-bought sauces are notorious for sneaking in lecithins, polysorbates, and other stabilizers you didn't ask for. Here, every ingredient is exactly what it says it is. The pork shoulder roasts low and slow until it's fall-apart tender, then gets blasted at high heat to develop that deeply caramelized, slightly crispy exterior that makes pulled pork so irresistible. The reduced pan drippings get poured right back over the meat, so nothing goes to waste and every bite is packed with concentrated mojo flavor. Finish it with fresh cilantro and a squeeze of lime, and you've got a showstopper that's completely clean from marinade to plate.
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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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