Citrus-Achiote Pork Shoulder with Roasted Vegetables

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

Slow-roasted pork shoulder marinated in a tangy achiote blend is served alongside caramelized bell peppers and onions for a deeply flavorful dish. This Puerto Rican-inspired one-pot recipe, ready in about 160 minutes, pairs pork shoulder, achiote paste, orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, 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 lbs, trimmed pork shoulder
• 1/4 cup achiote paste
• 2 tbsp orange juice
• 1 tbsp lime juice
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 medium, sliced red onion
• 2 medium, sliced bell peppers
• 2 medium, sliced zucchini
• 2 tbsp olive oil
• 1/4 cup chicken broth

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

Instructions

1. Step 1: Preheat oven to 350°F. In a small bowl, mix achiote paste, 2 tbsp orange juice, 1 tbsp lime juice, 1 tsp ground cumin, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Rub mixture evenly over pork shoulder.
2. Step 2: Place pork in a roasting pan, then arrange sliced red onion, bell peppers, and zucchini around it. Drizzle with 2 tbsp olive oil and pour 1/4 cup chicken broth over vegetables.
3. Step 3: Cover the pan tightly with foil and roast for 2 hours until pork is tender. Uncover and roast for an additional 20 minutes to brown vegetables.
4. Step 4: Remove pork and vegetables, slice pork, and serve with roasted vegetables and pan juices.