Soy Free Cuban-Style Mojo Pork
Few things hit as deeply as slow-roasted pork that's been bathing overnight in a bright, citrusy marinade — and this Cuban-inspired mojo version absolutely delivers on that promise. The combination of fresh orange juice, lime juice, garlic-infused olive oil, cumin, oregano, and thyme creates a marinade that's punchy, aromatic, and deeply flavorful without a drop of soy in sight. That matters more than you'd think, since soy-based sauces and marinades sneak into a surprising number of pork recipes, making store-bought options or restaurant versions tricky to trust. Here, every ingredient is straightforward and easy to verify, so you can marinate with confidence and focus on the good stuff. The low-and-slow roast coaxes the bone-in shoulder into fork-tender, pull-apart perfection, and then a final blast of high heat caramelizes the surface into something genuinely crave-worthy. Reducing the pan drippings into a quick sauce at the end is a small step that makes a huge difference — don't skip it. Finish with fresh cilantro and a squeeze of lime, and you've got a centerpiece dish that tastes like it took serious culinary skill, even though the oven did most of the work.
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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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