Gut Friendly Cuban-Style Mojo Pork
Slow-roasted pork shoulder bathed in a bright, citrusy marinade is the kind of dish that makes your whole kitchen smell incredible for hours. The magic here is in the mojo — fresh orange juice, lime juice, garlic-infused olive oil, and warm spices like cumin, oregano, and thyme come together into a marinade that's bold without being harsh on a sensitive gut. Using garlic-infused oil instead of raw garlic is a smart swap that delivers all that savory depth while keeping things easier to digest for those watching their FODMAP intake. The long, low roast does the heavy lifting, breaking the pork down until it's completely fork-tender and falling off the bone, then a final blast of high heat caramelizes the surface into something genuinely irresistible. Pan drippings get reduced and drizzled back over the pulled meat, so nothing goes to waste and every bite is juicy and flavorful. A squeeze of fresh lime and a handful of cilantro at the end keep it feeling light and vibrant. It's a crowd-pleasing centerpiece that just happens to be gentle on your system.
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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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