Nutmeg Free Cuban-Style Mojo Pork
Few things hit as hard as slow-roasted pork that's been bathing overnight in a bright, citrusy marinade. This Cuban-inspired dish builds its bold flavor from fresh orange and lime juice, garlic-infused olive oil, cumin, oregano, and thyme — a lineup that's completely warm-spice-free by nature, so there's no need to swap or skip anything. The long, covered roast at low heat does the heavy lifting, breaking down the bone-in shoulder until it's fall-apart tender, and then a final blast of high heat gives the outside that deeply caramelized crust you want. Reducing the pan drippings into a quick sauce at the end means nothing goes to waste and every bite gets extra flavor. Serve it pulled into big chunks with fresh cilantro and a squeeze of lime, and it's the kind of meal that tastes like it took serious skill even though the oven did most of the work. It's equally at home over rice, tucked into tortillas, or just eaten straight off the cutting board.
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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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