Bright citrus, warm cumin, and a long slow roast come together in this Cuban-inspired pulled pork that is genuinely hard to stop eating. The mojo marinade — built from fresh orange juice, lime juice, garlic-infused olive oil, and a handful of dried spices — soaks into the pork shoulder overnight, so every shred is deeply flavored all the way through. Because the entire recipe is built around whole, naturally grain-free ingredients, there is no need to scan labels or swap anything out to keep it free from rye or other problematic grains. The low-and-slow roasting method does most of the heavy lifting, breaking the meat down until it pulls apart effortlessly, and then a final blast of high heat caramelizes the surface into something truly spectacular. Reducing the pan drippings into a quick sauce at the end is a small step that makes a big difference — don't skip it. Finish with fresh cilantro and a squeeze of lime, and you have a centerpiece dish that feels festive enough for a crowd but simple enough for a weekend dinner at home.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
