Citrus-Glazed Pork Adobo with Plantains
Tender pork shoulder bathed in a tangy adobo sauce with a hint of orange, served alongside caramelized plantains for a balanced Puerto Rican-inspired meal. This puerto rican-inspired one pot (gluten free) ready in about 160 minutes pairs pork shoulder, orange juice, white vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 685 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
- 1.5 lbs pork shoulder
- 1/2 cup orange juice
- 1/4 cup white vinegar
- 5 cloves, minced garlic
- 3 tbsp sofrito
- 2 tbsp olive oil
- 3 medium ripe plantains
- 2 tbsp brown sugar
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Pat pork shoulder dry with paper towels, then season with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering. Sear pork on all sides for 3-4 minutes per side until golden brown, then remove and set aside.
- Step 2: Add 5 minced garlic cloves and 3 tbsp sofrito to the pot, sautéing for 1 minute until fragrant. Stir in 1/2 cup orange juice and 1/4 cup white vinegar, scraping up browned bits from the bottom.
- Step 3: Return pork to the pot, nestling it into the sauce. Bring to a gentle simmer, cover, and reduce heat to low. Cook for 2 hours until pork is fork-tender, turning once halfway through.
- Step 4: While pork cooks, peel plantains and slice into 1/2-inch thick rounds. Heat 1 tbsp olive oil in a skillet over medium heat. Add plantain slices and 2 tbsp brown sugar, cooking for 5-6 minutes per side until deeply caramelized and golden, flipping once.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Citrus-Glazed Pork Adobo with Plantains take to make?
Total time is about 160 minutes (20 min prep + 140 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Citrus-Glazed Pork Adobo with Plantains?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork shoulder from drying out.
Can I substitute ingredients in Citrus-Glazed Pork Adobo with Plantains?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Citrus-Glazed Pork Adobo with Plantains for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Citrus-Glazed Pork Adobo with Plantains gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
