High Fructose Corn Syrup Free Cuban-Style Mojo Pork

Total time12 hr 20 min

Prep time20 min

Cook time4 hr

High Fructose Corn Syrup Free Cuban-Style Mojo Pork

Few things hit as hard as slow-roasted pork that's been bathing overnight in a bright, garlicky citrus marinade. The mojo here is built entirely from scratch — fresh orange juice, fresh lime juice, garlic-infused olive oil, and a handful of dried spices — so there's no bottled sauce or store-bought shortcut sneaking in unwanted additives. That matters more than people realize, because a lot of pre-made marinades and glazes are loaded with sweeteners that have no business being near a dish this good. The pork shoulder roasts low and slow until it's completely fall-apart tender, then gets blasted at high heat to develop that deeply caramelized, crackling exterior. Pan drippings get reduced right on the stovetop and drizzled back over the pulled meat, so nothing flavorful goes to waste. A squeeze of fresh lime and a handful of cilantro at the end keeps everything tasting alive and vibrant. It's the kind of centerpiece dish that makes a table go quiet in the best possible way.

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Ingredients

6 servings

For the pork

3 lb bone-in pork shoulder (boston butt)
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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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