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-inspired Cinco de Mayo recipe, ready in about 260 minutes, pairs pork shoulder, olive oil, orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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

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