Lactose Free Cuban-Style Mojo Pork
Few things hit harder than slow-roasted pork that's been bathing overnight in a punchy citrus marinade, and this Cuban-inspired mojo version absolutely delivers. The magic comes from a bold blend of fresh orange juice, lime juice, garlic-infused olive oil, cumin, oregano, and thyme — a marinade that soaks deep into the bone-in shoulder and transforms it into something impossibly tender and flavorful. Every single ingredient in this recipe is naturally free of dairy, so there's no swapping, substituting, or second-guessing required. The low-and-slow roast does the heavy lifting, breaking the pork down until it shreds effortlessly, and then a final blast of high heat caramelizes the surface into something gloriously browned and crispy at the edges. The reduced pan drippings get poured right back over the pulled meat, so nothing goes to waste and every bite is juicy and rich. Finish it with a squeeze of fresh lime and a handful of cilantro, and you've got a centerpiece dish that tastes like it took serious skill — 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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