Garlic-y Mojo Pork

Don’t be turned off because it takes a long time to cook this baby, it’s totally worth it. This recipe is great for a Saturday or Sunday when you’re home all day. You can roast a couple pork butts at one time, pull them and freeze them too. We served this over a sweet & spicy cole slaw. I’d post the recipe, but I’m still tweaking it.


  • 3 lbs. pork butt or shoulder
  • 10 cloves garlic
  • 4 limes
  • 4 lemons
  • 2 oranges
  • 1 T honey
  • 1/4 c olive oil
  • 1 T + 1 t oregano
  • S & P


Set your pork on a solid surface and stab it all over. Haha, that sounds weird. What you’re doing is creating little holes all over the pork so the marinade can get inside. Once you’re done “stabbing,” push 5 garlic cloves inside a few of the holes.

In a plastic zip-top bag, squeeze 2 lemons, 2 limes and 1 orange into the bag. Throw a couple of each squeezed citrus into the bag too. Add 1 T oregano, honey, olive oil, S &P and the pork. Let it marinate in the fridge for 24 hours or so.

Turn the oven to 275°F. Place the pork on a roasting pan and stick it in the oven. Roast for about 8 hours, turning the pork over once about half way through the cooking time.

You’ll know it’s done because the pork will literally fall apart when you try and pick it up. If it’s not doing that, it’s not ready to eat.

To make the Mojo sauce: saute 5 cloves of minced garlic until golden brown. After the garlic has cooled, add it to a small bowl. Squeeze 2 limes, 2 lemons and 1 orange into the bowl. Add 1/4 c olive oil, 1 t oregano and S & P. Whisk together the ingredients.

Pull the pork, toss with the citrus Mojo sauce and serve.



11 responses to “Garlic-y Mojo Pork”

  1. kt_simms

    I just wanted to say, first off, thanks for posting (mostly) primal recipes that aren’t all about seafood. I’m not all that imaginative about food, though I’m a good cook, and I can’t eat any seafood, so it’s been a bit of a challenge to find recipes that fit within all the parameters.

    I tried the this last weekend and it was great. I slivered the garlic cloves before stuffing them inside my pork shoulder to make sure the flavor was evenly distributed. I also de-fatted the meat just because of personal preference and covered it with foil when the top was dark (didn’t want it to burn!). I had to cook mine for about 10 hours and then it just fell apart. It was beautiful. I’m from NC so I think I’d prefer a more vinegary sauce over the pork, but I guess then it wouldn’t be a mojo sauce. Overall, it was delicious… I’ll be making it again.

    Awesome job guys. Keep the recipes coming.

    PS – How’s the sweet and spicy cole slaw recipe coming along? A recipe would be great for the coming spring.

  2. Did this one Saturday myself. Started it in the oven and then finished it on the charcoal grill with some hickory smoke. It was outstanding! The boston butt I had in the freezer was about eight pounds. I just doubled the mojo recipe and it turned out great.

  3. so you glad you guys enjoyed the recipe. we love your comments. workin’ on that slaw recipe–will post soon, i promise!

  4. What a great recipe! I can’t wait to try it. Do you think I could make it in a crock pot? Thanks!

    1. absolutely. thanks nicole.

  5. I would love to have the recipe for the sweet and spicy coleslaw, even if it’s not perfect 🙂 This roast sounds amazing. I just found your site a few days ago and I am LOVING it!! TY!

    1. girlll…we made this so long ago, i don’t even remember what we ate with it. it’s in desperate need of a new photo AND that slaw recipe included. i’ll set to work on it!

  6. Hey, have you finally tweaked the spicy sweet cole slaw yet?

  7. I was curious if this would work with a fresh ham roast…. I have so many left in my freezer and am struggling to find ways to use them!


  8. I just discovered your website and like, like, like how user friendly it is especially how you’ve organized your recipes… by not only category but by ingredients too. It makes searching sooo easy. Thanks!
    So, I’ve been pretty busy planning which ones to make and with my growing shopping list I am rarin’ to go! That said, I have a question about this recipe… it calls for 1/4c Olive Oil. Do I use it all in the marinade? Do I use it all in the sauce? Does it get split (like the citrus)? The instructions state to use olive oil in the marinade (no amount specified) and then it says to use a 1/4c olive oil in the sauce. Can you clarify please? Thanks!

  9. I just made this recipe today, and it was great! Thanks!

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