Citrus-Braised Pork Shoulder with Juniper and Honey

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender pork shoulder slowly braised in a bright citrus and honey glaze with aromatic juniper berries for a balanced sweet and tart finish. This American-inspired pork recipe, ready in about 200 minutes, pairs pork shoulder, orange juice, lemon 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.

Prep: 20 min Cook: 180 min Serves 4 American cuisine 450 cal/serving

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Ingredients

2 lbs pork shoulder
1 cup orange juice
1/4 cup lemon juice
3 tbsp honey
1 tbsp, crushed juniper berries
4, minced garlic cloves
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
2 sprigs fresh thyme
1 cup water

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Instructions

Step 1: Preheat oven to 325°F. Pat dry 2 lbs pork shoulder and season with 1 tsp salt and 1/2 tsp black pepper on all sides.
Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear pork shoulder on all sides, about 4 minutes per side, until golden brown and crispy at the edges.
Step 3: Remove pork, reduce heat to medium, add 4 minced garlic cloves and 1 tbsp crushed juniper berries to the pot; sauté for 1 minute until fragrant.
Step 4: Pour in 1 cup orange juice, 1/4 cup lemon juice, 3 tbsp honey, and 1 cup water, scraping up browned bits from the bottom.
Step 5: Return pork shoulder to the pot, add 2 sprigs fresh thyme, cover with lid, and braise in oven for 3 hours until pork is fork-tender and the sauce thickens.
Step 6: Remove pork and tent with foil. Reduce braising liquid over medium heat on stovetop for 5-7 minutes until syrupy, then serve drizzled over pork.