Grilled Adobo-Seasoned Pork Shoulder
A succulent pork shoulder marinated in Puerto Rican adobo and grilled to golden perfection, served with a bright citrus finish. This puerto rican-inspired grilling ready in about 100 minutes pairs trimmed pork shoulder, minced garlic, white vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 8, 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, trimmed pork shoulder
- 4 cloves, minced garlic
- 2 tbsp white vinegar
- 2 tbsp soy sauce
- 1 tbsp dried oregano
- 1 tsp black pepper
- 1 tsp salt
- 1/4 cup olive oil
- 1/4 cup lime juice
- 1/4 cup, chopped cilantro
Instructions
- Step 1: In a bowl, combine minced garlic, white vinegar, soy sauce, dried oregano, black pepper, salt, olive oil, and lime juice to form the adobo marinade.
- Step 2: Place pork shoulder in a resealable bag or shallow dish. Pour adobo marinade over pork, coating evenly. Seal bag or cover dish and refrigerate for 4 hours or overnight.
- Step 3: Preheat grill to medium-high heat (375°F). Remove pork from marinade, discarding excess liquid. Place pork on grill and cook for 30-40 minutes per side, basting occasionally with remaining marinade, until internal temperature reaches 195°F.
- Step 4: Transfer pork to cutting board and let rest for 15 minutes. Slice thinly against the grain and garnish with chopped cilantro before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Grilled Adobo-Seasoned Pork Shoulder take to make?
Total time is about 100 minutes (20 min prep + 80 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 Grilled Adobo-Seasoned Pork Shoulder?
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 trimmed pork shoulder from drying out.
Can I substitute ingredients in Grilled Adobo-Seasoned Pork Shoulder?
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 Grilled Adobo-Seasoned Pork Shoulder for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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.
What goes well with Grilled Adobo-Seasoned Pork Shoulder?
Puerto Rican grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
