Turkey Free Cuban-Style Mojo Pork
Bright citrus, warm cumin, and a long slow roast transform a humble bone-in pork shoulder into something genuinely spectacular. The mojo marinade — built from fresh orange and lime juice, garlic-infused olive oil, oregano, and thyme — soaks into the meat overnight, so every shred carries that punchy, tangy depth Cuban cooking is famous for. Because this recipe is built entirely around pork, it's a natural fit for anyone steering clear of poultry without having to swap a single ingredient or second-guess a thing. The low-and-slow roasting method does the heavy lifting, breaking the shoulder down until it's fall-apart tender, and then a final blast of high heat caramelizes the surface into something irresistible. Reducing the pan drippings into a quick sauce at the end is a small step that pays off enormously — don't skip it. Pile the pulled pork onto rice, stuff it into crusty rolls, or serve it straight off the cutting board with lime wedges and fresh cilantro. 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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