Pecan Free Cuban-Style Mojo Pork
Few things hit as hard as slow-roasted pork that's been bathing overnight in a bright, citrusy marinade — and this Cuban-inspired mojo version absolutely delivers. A bone-in pork shoulder gets coated in a punchy blend of fresh orange juice, lime juice, garlic-infused olive oil, cumin, oregano, and thyme, then left to soak up all that flavor before a long, low roast in the oven. The result is fall-apart tender meat with a deeply caramelized crust that forms during a final blast of high heat — the kind of texture and color that makes it hard to wait the full 15-minute rest. The pan drippings get reduced into a quick, glossy sauce that you drizzle right back over the pulled pork, so nothing goes to waste. Every single ingredient here is straightforward and nut-free by nature, so there's no need to scrutinize labels or worry about unexpected add-ins sneaking into your marinade. Serve it with fresh cilantro and lime wedges for a finish that's as vibrant as the marinade itself. This is the kind of recipe that earns a permanent spot in your weekend rotation.
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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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