Nitrate & Nitrite Free Cuban-Style Mojo Pork
Few things hit as deeply as slow-roasted pork that's been bathing overnight in a bright, citrusy marinade — and this Cuban-inspired mojo version absolutely delivers on that promise. The marinade is built entirely from fresh orange juice, fresh lime juice, garlic-infused olive oil, and a handful of dried spices, so every element is clean and straightforward with zero cured or processed ingredients sneaking in. That matters a lot when you're avoiding nitrates and nitrites, since traditional cured pork products are among the most common culprits — this recipe sidesteps all of that by starting with a plain bone-in pork shoulder and building flavor the old-fashioned way. Low-and-slow roasting at 325°F coaxes the meat into fork-tender, pull-apart perfection, and then a final blast of high heat caramelizes the surface into something genuinely gorgeous. The pan drippings get reduced right on the stovetop and drizzled back over the pork, so nothing flavorful goes to waste. Finished with fresh cilantro and a squeeze of lime, this is the kind of centerpiece dish that makes people ask for the recipe before they've even finished their plate.
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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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