Xanthan Gum Free Cuban-Style Mojo Pork

Total time12 hr 20 min

Prep time20 min

Cook time4 hr

Few things hit as deeply as slow-roasted pork that's been bathed overnight in a bright, citrusy marinade — and this Cuban-inspired mojo version absolutely delivers on that promise. Fresh orange juice and lime juice form the backbone of the marinade, balanced by garlic-infused olive oil, cumin, oregano, and thyme for a flavor that's bold, aromatic, and completely built from scratch. Because every ingredient here is a whole, recognizable food, there's no need to scan labels for hidden stabilizers or thickeners that so often sneak into bottled sauces and spice blends. The pork shoulder roasts low and slow until it's fall-apart tender, then gets a final blast of high heat to caramelize the surface into something genuinely crave-worthy. Reduced pan drippings get drizzled right back over the pulled meat, so nothing goes to waste and every bite is deeply sauced. A handful of fresh cilantro and a squeeze of lime at the end keeps it tasting vibrant and alive. This is the kind of centerpiece dish that makes a table go quiet in the best possible way.

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Ingredients

6 servings

For the pork

3 lb bone-in pork shoulder (boston butt)
Signature SELECT Bone In Pork Steak Shoulder Blade Steak - 1.5 Lb Bone-In Pork Shoulder Blade Roast - 4.5 Lb Boneless Pork Shoulder Blade Roast - 3.5 Lb Meat Counter Pork Shoulder Blade Steak Value Pack - 3.5 Lb Kroger® Pork Shoulder Butt
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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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