Seed Oil Free Cuban-Style Mojo Pork
Few things hit harder than slow-roasted pork that's been bathing overnight in a bright, citrusy marinade — and this Cuban-style mojo delivers exactly that kind of deeply satisfying payoff. The marinade is built entirely on fresh orange juice, fresh lime juice, and garlic-infused olive oil, which means you get incredible flavor without a drop of canola, soybean, or any other refined seed oil sneaking in. That's genuinely rare for a recipe this bold, since bottled marinades and store-bought mojo sauces almost always rely on cheap industrial oils as a base. Here, the olive oil carries the cumin, oregano, and thyme beautifully, and the citrus tenderizes the pork shoulder from the inside out during that long overnight rest. After hours of low, covered roasting, the meat pulls apart effortlessly, and a final blast of high heat caramelizes the surface into something almost crackling and irresistible. The reduced pan drippings get poured right back over the pulled pork, so nothing flavorful goes to waste. Finish with a squeeze of lime and a handful of fresh cilantro, and you've got a centerpiece dish that's as clean as it is crowd-pleasing.
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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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