Tree Nut Free Cuban-Style Mojo Pork
Few things hit as hard as slow-roasted pork that's been soaking overnight in a punchy citrus marinade, and this Cuban-inspired mojo version absolutely delivers. The combination of fresh orange juice, lime juice, garlic-infused olive oil, cumin, oregano, and thyme creates a bright, herby bath that works its way deep into a bone-in pork shoulder over a long, slow roast. After hours in the oven, the meat pulls apart effortlessly and gets finished at high heat so the outside caramelizes into something genuinely irresistible. The pan drippings get reduced right on the stovetop and drizzled back over everything, which means zero flavor goes to waste. For anyone navigating tree nut concerns, this recipe is naturally in the clear — every ingredient is straightforward, with no nut-based oils, sauces, or hidden additives to second-guess. A scatter of fresh cilantro and a few lime wedges at the end keep things bright and fresh against all that rich, savory pork. It's the kind of dish that makes the whole house smell incredible and disappears fast at the table.
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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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