Wheat Free Cuban-Style Mojo Pork
Bright citrus, warm cumin, and a long slow roast come together here in a way that feels like a genuine celebration on a plate. The mojo marinade — built from fresh orange and lime juice, garlic-infused olive oil, oregano, and thyme — soaks deep into the pork shoulder overnight, so every shred is packed with flavor before it even hits the oven. Because the entire recipe is built around whole, naturally grain-free ingredients, there's no need to swap anything out or hunt down specialty products — it's simply wheat-free by nature. The low-and-slow roasting method does the heavy lifting, breaking the bone-in shoulder down to fall-apart tenderness before a final blast of high heat caramelizes the outside into something genuinely irresistible. Reducing the pan drippings into a quick sauce at the end is a small step that makes a huge difference, adding a glossy, concentrated hit of all those citrusy, garlicky juices back onto the meat. Finish with fresh cilantro and a squeeze of lime and you've got a showstopper that works just as well for a weeknight dinner as it does for feeding 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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