Mustard Free Cuban-Style Mojo Pork
Bright citrus, warm cumin, and fragrant oregano come together in a garlicky mojo marinade that transforms a humble bone-in pork shoulder into something genuinely spectacular. The overnight soak lets those flavors drive deep into the meat, so by the time it hits the oven, you're already halfway to something extraordinary. A long, low roast keeps everything impossibly tender before a final blast of high heat caramelizes the surface into crispy, golden perfection. Many store-bought marinades and spice blends sneak in mustard as a flavor booster or emulsifier, but this recipe builds all of its complexity from orange juice, lime juice, garlic-infused olive oil, and a handful of dried herbs — nothing hidden, nothing to second-guess. The reduced pan drippings drizzled back over the pulled pork are a small step that makes a huge difference, adding a glossy, concentrated punch of flavor to every bite. Finish with fresh cilantro and a squeeze of lime for a dish that tastes like it took serious culinary skill, even though the oven does most of the heavy lifting.
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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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