Honey Free Cuban-Style Mojo Pork
Bold citrus flavor is the heart of this slow-roasted Cuban classic, built on a punchy mojo marinade of fresh orange juice, lime juice, garlic-infused olive oil, and warm spices like cumin, oregano, and thyme. The pork shoulder soaks in that bright, tangy bath overnight, so by the time it hits the oven, every fiber is deeply seasoned and ready to fall apart. A long, covered roast at low heat does the heavy lifting, coaxing the meat to fork-tender perfection before a final blast at high heat crisps and caramelizes the outside into something truly irresistible. Many store-bought marinades and sauces sneak in sweeteners, but this recipe relies entirely on citrus and spice for its depth — no added sweeteners of any kind. The reduced pan drippings get poured right back over the pulled pork, so none of that incredible flavor goes to waste. Finish with fresh cilantro and a squeeze of lime for a dish that tastes like it took all day — because it did, and it was absolutely worth it.
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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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