Lupin Free Cuban-Style Mojo Pork
Few things hit harder than slow-roasted pork that's been bathing overnight in a bright, citrusy marinade — and this Cuban-inspired mojo version absolutely delivers. The combination of fresh orange juice, lime juice, garlic-infused olive oil, cumin, oregano, and thyme creates a marinade that's bold, aromatic, and deeply savory all at once. A long, covered roast at low heat does the heavy lifting, breaking the bone-in shoulder down until it's completely fork-tender and falling apart on its own. That final blast at high heat caramelizes the surface into something genuinely irresistible — crispy edges, juicy interior, and pan drippings reduced into a glossy finishing sauce. Every single ingredient in this recipe is naturally free from lupin, so there's no need to scrutinize labels or worry about hidden legume-based fillers that sometimes sneak into spice blends or marinades. Fresh cilantro and lime wedges at the table keep things vibrant and let everyone customize their plate. This is the kind of centerpiece dish that makes a weekend feel like a real occasion.
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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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