Pistachio Free Cuban-Style Mojo Pork
This slow-roasted pork shoulder is a showstopper — deeply savory, citrus-bright, and fall-apart tender in the best possible way. The magic is in the mojo marinade: a punchy blend of fresh orange juice, lime juice, garlic-infused olive oil, cumin, oregano, and thyme that soaks into the meat overnight and transforms it into something genuinely extraordinary. Low-and-slow roasting at 325°F does the heavy lifting, breaking the pork down until it shreds effortlessly, and then a final blast of high heat caramelizes the surface into those irresistible, slightly crispy edges. The pan drippings get reduced right on the stovetop and drizzled back over the pulled meat, so none of that flavor goes to waste. Every single ingredient here is naturally free of tree nuts, so there's no label-scanning or substitution stress — just straightforward, pantry-friendly cooking. Finish it with fresh cilantro and a squeeze of lime for a bright pop that cuts through the richness. Whether you pile it over rice, tuck it into tortillas, or eat it straight off the cutting board, this one is going to earn a permanent spot in your 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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