Citrus-Achiote Roast Pork with Orange Glaze

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

A juicy pork roast marinated in vibrant achiote and citrus, finished with a glossy orange glaze that enhances its natural richness. This Puerto Rican-inspired grilling recipe, ready in about 180 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 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, bone-in, trimmed pork shoulder
• 1/4 cup achiote paste
• 1/4 cup orange juice
• 1/4 cup lime juice
• 2 tbsp olive oil
• 4 cloves, minced garlic
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1/4 tsp black pepper
• 1, zested and juiced orange
• 2 tbsp honey

The instant-read thermometer we’d check this pork with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Trim 3 lbs bone-in pork shoulder of excess fat and pat dry. In a bowl, combine 1/4 cup achiote paste, 1/4 cup orange juice, 1/4 cup lime juice, 2 tbsp olive oil, 4 minced garlic cloves, 1 tsp dried oregano, 1/2 tsp ground cumin, and 1/4 tsp black pepper to create a smooth marinade.
2. Step 2: Rub the marinade evenly over the entire surface of the pork shoulder. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.
3. Step 3: Preheat the oven to 325°F. Place the marinated pork in a roasting pan and pour any remaining marinade over it.
4. Step 4: Roast for 2 hours, basting every 30 minutes with the pan juices. In a small bowl, whisk together 1/2 cup orange juice, 1/4 cup orange zest, and 2 tbsp honey to make the glaze.
5. Step 5: After 2 hours, brush the glaze over the pork and continue roasting for 30 minutes, or until the internal temperature reaches 165°F. Remove from the oven and let rest for 15 minutes before slicing.