Adobo-Marinated Pork Shoulder Grilled

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

Juicy pork shoulder marinated in garlic-vinegar adobo, grilled to smoky perfection for a tender, flavorful centerpiece. This Puerto Rican-inspired grilling recipe, ready in about 165 minutes, pairs pork shoulder, garlic, white vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs, trimmed pork shoulder
• 6 cloves, minced garlic
• 1/4 cup white vinegar
• 1 tsp dried oregano
• 1 tbsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1/4 cup orange juice

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Instructions

1. Step 1: In a bowl, mix 6 minced garlic cloves, 1/4 cup white vinegar, 1 tsp dried oregano, 1 tbsp salt, 1 tsp black pepper, and 2 tbsp olive oil to form the adobo marinade.
2. Step 2: Place 3 lbs trimmed pork shoulder in a resealable bag, pour the marinade over it, and rub all over the meat. Seal and refrigerate for 4 hours or overnight.
3. Step 3: Preheat grill to medium-low (300°F) with indirect heat. Place pork on cooler side of grill, away from direct flames, and close lid.
4. Step 4: Grill for 2.5 hours, basting every 30 minutes with 1/4 cup orange juice, until internal temperature reaches 195°F and meat is fork-tender.
5. Step 5: Rest pork for 15 minutes before slicing, then serve with extra basting juice spooned over the top.