Rice Free Cuban-Style Mojo Pork
Bold citrus and slow-roasted garlic are the heart of this Cuban-inspired pulled pork, and the result is deeply savory, caramelized meat that practically falls apart on the fork. The mojo marinade — built from fresh orange juice, lime juice, garlic-infused olive oil, and warm spices like cumin and oregano — soaks into the pork shoulder overnight, so every bite is layered with bright, tangy flavor. A long, covered roast at low heat does the heavy lifting, and a final blast at high heat gives the outside that irresistible browned crust. Skipping rice as a base is genuinely easy here because the pork is so satisfying on its own, and the reduced pan drippings drizzled over the top make it feel like a complete, restaurant-worthy plate. Serve it with a handful of fresh cilantro and a squeeze of lime for a finish that cuts right through the richness. Whether you pile it onto plantains, tuck it into lettuce wraps, or eat it straight from the cutting board, this is the kind of recipe that earns 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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