Easy Oven Roast Pork Shoulder with Adobo

By AislePrompt Editorial · ·

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 slow-roasted in a vibrant Puerto Rican adobo marinade, resulting in fall-apart perfection with a caramelized crust. This Puerto Rican-inspired one-pot recipe, ready in about 220 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 420 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.

Prep: 15 min Cook: 205 min Serves 6 Puerto Rican cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. In a small bowl, whisk together 1/4 cup olive oil, 1/2 cup fresh orange juice, 1/4 cup white vinegar, 4 minced garlic cloves, 1/2 cup chopped fresh cilantro, 1 tablespoon ground cumin, 1 tablespoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper to make the adobo marinade.
  2. Step 2: Rub the 3 pounds pork shoulder evenly with the adobo marinade, ensuring all sides are coated, then place in a roasting pan; pour 1/2 cup chicken broth around the pork to keep it moist, and cover the pan tightly with aluminum foil.
  3. Step 3: Roast in the preheated oven for 3 hours, or until pork is fork-tender; remove foil and increase oven temperature to 425°F, then roast uncovered for 20-25 minutes until the surface is browned and crispy.
  4. Step 4: Let the pork rest for 15 minutes before slicing; serve with the pan juices for maximum flavor.

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