Low Iodine Cuban-Style Mojo Pork

Bright citrus, warm cumin, and fragrant oregano come together in a slow-roasted pork shoulder that's deeply caramelized on the outside and fall-apart tender all the way through. The mojo marinade — built from fresh orange juice, fresh lime juice, garlic-infused olive oil, and a handful of dried spices — does all the heavy lifting overnight, so by the time this hits the oven, the flavor is already locked in. Managing iodine intake can make bold, restaurant-style dishes feel off-limits, but this recipe keeps things clean by relying entirely on fresh citrus, sea salt, and pantry spices rather than processed sauces, seasoning packets, or iodized table salt. The long, covered roast at low heat breaks down the pork shoulder into something almost silky, and the final blast at high heat gives you those gorgeous, crackling-edged bits that make pulled pork so irresistible. Reduced pan drippings get poured right back over the meat, so nothing flavorful goes to waste. A squeeze of lime and a handful of fresh cilantro at the end brighten the whole plate without adding anything you need to second-guess. This is the kind of dish that makes a low-iodine table feel genuinely celebratory.

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