MSG Free Cuban-Style Mojo Pork
Bright citrus, warm cumin, and a long, slow roast — this Cuban-style pulled pork is the kind of dish that fills your whole kitchen with an aroma that's almost impossible to wait out. The mojo marinade is built entirely from scratch using fresh orange juice, fresh lime juice, garlic-infused olive oil, and a handful of dried spices, so you know exactly what's going into every bite. That matters a lot when you're trying to avoid the flavor enhancers and additives that sneak into so many store-bought marinades, sauces, and seasoning packets. An overnight soak lets the citrus and herbs work deep into the pork shoulder, and the low-and-slow oven roast does the rest, breaking the meat down until it pulls apart effortlessly with two forks. The final blast of high heat caramelizes the surface into something genuinely crave-worthy — crispy edges, juicy interior, and a drizzle of reduced pan drippings that ties it all together. A scatter of fresh cilantro and a squeeze of lime at the table keeps the brightness alive all the way to the last bite. It's a showstopper that's surprisingly hands-off once the marinade is done.
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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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