Shellfish Free Cuban-Style Mojo Pork
Few things hit as deeply as slow-roasted pork that's been bathing overnight in a punchy citrus marinade — and this Cuban-style preparation delivers exactly that kind of soul-satisfying result. The mojo here is built on fresh orange and lime juice, garlic-infused olive oil, cumin, oregano, and thyme, which together create a bright, herby, slightly tangy coating that works its way into every fiber of the meat during that long overnight rest. Low-and-slow roasting at 325°F does the heavy lifting, coaxing the bone-in shoulder into something completely fork-tender before a final blast of high heat caramelizes the outside into a deeply browned, almost lacquered crust. The pan drippings get reduced into a quick, intensely flavored sauce that you drizzle right back over the pulled pork — nothing wasted, nothing complicated. Every single ingredient in this dish is naturally free from shellfish, so there's no label-checking or substitution gymnastics required; it's just clean, confident cooking from start to finish. Serve it with a scatter of fresh cilantro and a few lime wedges for a little extra brightness, and watch it disappear fast.
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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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