Gluten Free Cuban-Style Mojo Pork
Few things hit as hard as slow-roasted pork that's been bathing overnight in a bright, citrusy marinade — and this Cuban-inspired mojo version absolutely delivers. The combination of fresh orange juice, lime juice, garlic-infused olive oil, cumin, oregano, and thyme creates a marinade that's bold, aromatic, and deeply flavorful without a single ingredient that needs a second look for gluten concerns. Pork shoulder is a naturally gluten-free cut, and every component here — from the citrus to the dried spices — is straightforward and clean, so there's no need to stress over hidden additives or ambiguous sauces. The low-and-slow roasting method does the heavy lifting, breaking the meat down until it's completely fork-tender and practically falling off the bone on its own. That final blast of high heat caramelizes the surface into something genuinely irresistible — crispy, golden edges with juicy, pull-apart meat underneath. Reducing the pan drippings into a quick sauce and drizzling it back over the pork is a small step that makes a huge difference in depth of flavor. Finish with fresh cilantro and a squeeze of lime, and you've got a showstopper that's as weeknight-friendly as it is impressive enough for a crowd.
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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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