Walnut Free Cuban-Style Mojo Pork
This slow-roasted pork shoulder is the kind of dish that fills your whole kitchen with the most intoxicating citrus-and-garlic aroma before you've even taken a single bite. The mojo marinade — built from fresh orange juice, lime juice, garlic-infused olive oil, cumin, oregano, and thyme — soaks into the meat overnight, so every shred is deeply flavored all the way through. Low-and-slow roasting at 325°F does the heavy lifting, breaking the pork down until it's completely fork-tender and practically falling off the bone on its own. That final blast at 425°F gives the surface a gorgeous, caramelized crust that adds real texture and depth to every bite. The reduced pan drippings get drizzled right back over the pulled pork, so none of that bright, herby flavor goes to waste. Every ingredient here is naturally free of tree nuts, so there's no need to scrutinize labels or worry about hidden additives sneaking into your marinade. Finish it with fresh cilantro and a squeeze of lime, and you've got a showstopper that's as weeknight-friendly as it is impressive enough for a crowd.
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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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