Mushroom Free Cuban-Style Mojo Pork
Few things hit harder than slow-roasted pork that's been bathing overnight in a bright, citrusy marinade. The combination of fresh orange juice, lime juice, garlic-infused olive oil, cumin, oregano, and thyme creates a mojo that's bold, aromatic, and deeply savory — the kind of flavor that tastes like it took way more effort than it actually did. The pork shoulder roasts low and slow until it's completely fall-apart tender, then gets blasted at high heat to develop that irresistible caramelized crust on the outside. Reducing the pan drippings at the end and pouring them back over the pulled pork is a small step that makes a huge difference in richness and depth. For anyone navigating a diet that rules out fungi, this recipe is a natural fit — every ingredient is clean and straightforward, with no broths, sauces, or seasoning blends that might sneak in unwanted extras. Finish it with a squeeze of fresh lime and a handful of cilantro, and you've got a centerpiece dish that works just as well for a weeknight dinner as it does for feeding a crowd.
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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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