Paraben Free Cuban-Style Mojo Pork
Slow-roasted and soaked in a bright citrus marinade, this pulled pork is the kind of dish that fills your kitchen with an aroma so good your neighbors might start knocking. The mojo marinade is built entirely from fresh orange juice, fresh lime juice, garlic-infused olive oil, and a handful of dried spices — nothing processed, nothing synthetic, just clean, bold flavor from ingredients you can actually trust. That matters a lot when you're navigating products that often sneak in preservatives or additives you'd rather avoid, and this recipe sidesteps all of that by keeping things completely from scratch. The overnight marinade does the heavy lifting, driving that garlicky, cumin-kissed citrus flavor deep into the pork shoulder before it ever hits the oven. Low and slow roasting renders the meat fall-apart tender, and then a final blast of high heat caramelizes the surface into something genuinely irresistible. Finishing with reduced pan drippings, a handful of fresh cilantro, and a squeeze of lime brings the whole thing together in a way that feels restaurant-worthy without any complicated steps. This is the kind of centerpiece recipe you'll come back to again and again.
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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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