Chipotle-Citrus Pork Shoulder with Roasted Sweet Potatoes and Corn

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A deeply flavorful pork shoulder braised in a smoky chipotle-orange glaze, served with caramelized sweet potatoes and fresh corn for a balanced, make-ahead centerpiece. This Mexican Cinco de Mayo recipe, ready in about 260 minutes, pairs pork shoulder, olive oil, and orange juice for a weeknight-friendly dinner. Each serving lands at about 600 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 "Build a week of meals around this recipe" 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

• 2 lb pork shoulder
• 3 tbsp olive oil
• 1/4 cup orange juice
• 2 tbsp chipotle peppers in adobo sauce
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp cumin
• 1/2 tsp oregano
• 1 cup chicken broth
• 2 sweet potatoes, peeled and cubed
• 1 cup corn kernels
• to taste salt
• to taste pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 325°F (163°C). Pat pork shoulder dry with paper towels and season with salt and pepper. Heat 2 tbsp olive oil in a large oven-safe Dutch oven over medium-high heat until shimmering. Sear pork shoulder for 5 minutes per side until golden brown, then remove and set aside.
2. Step 2: Add chopped onion to Dutch oven and cook for 3 minutes until softened. Stir in minced garlic, 2 tbsp chipotle in adobo sauce, 1 tsp cumin, and 1/2 tsp oregano, cooking for 1 minute until fragrant.
3. Step 3: Pour in 1/4 cup orange juice and 1 cup chicken broth, scraping the bottom to deglaze. Return seared pork to pot, nestling into liquid. Cover tightly and transfer to oven. Braise for 3 hours until pork is fork-tender.
4. Step 4: Toss cubed sweet potatoes and 1 cup corn kernels with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast in oven for 25 minutes until tender and caramelized.
5. Step 5: Remove pork and let rest 15 minutes. Strain braising liquid into a saucepan, skim fat, and reduce over medium heat for 10 minutes until thickened. Slice pork and serve with reduced sauce, roasted sweet potatoes, and corn.