Gelatin Free Cuban-Style Mojo Pork
Few things hit as deeply as slow-roasted pork that's been bathed overnight in a bright, citrusy marinade — and this Cuban-inspired mojo version absolutely delivers on that promise. The combination of fresh orange juice, lime juice, garlic-infused olive oil, and warm spices like cumin, oregano, and thyme creates a marinade that's bold, aromatic, and completely free of any hidden additives you'd need to second-guess. That matters more than it sounds, because plenty of store-bought marinades, sauces, and even some braising liquids sneak in thickeners or stabilizers that can be a real problem for anyone avoiding gelatin. Here, every single ingredient is straightforward and plant-based, so you can marinate with confidence and focus on the cooking. After a long, covered roast at low heat, the pork shoulder becomes fall-apart tender, and a final blast at high heat caramelizes the surface into something genuinely irresistible. The reduced pan drippings get poured right back over the pulled meat, so nothing flavorful goes to waste. Finish with a squeeze of fresh lime and a handful of cilantro, and you've got a centerpiece dish that tastes like it took serious effort — even though the oven did most of the work.
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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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