Turmeric Free Cuban-Style Mojo Pork
Bright citrus, warm cumin, and fragrant oregano come together in a slow-roasted pork shoulder that's deeply savory, fall-apart tender, and absolutely packed with flavor. The magic is in the mojo marinade — a punchy blend of fresh orange juice, lime juice, garlic-infused olive oil, and dried herbs that soaks into the meat overnight and transforms it into something truly special. Many spice blends and pre-made marinades sneak in turmeric as a color booster or filler, but every ingredient here is straightforward and easy to verify, so you stay in full control. A long, covered roast at low heat does the heavy lifting, breaking down the pork shoulder until it shreds effortlessly with two forks. That final blast at high heat caramelizes the surface into a gorgeous, bronzed crust that makes the whole dish look as impressive as it tastes. Reducing the pan drippings into a quick sauce and drizzling it back over the pulled pork is a small step that pays off enormously. Serve it with lime wedges and fresh cilantro for a bright finish that cuts right through the richness.
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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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