Grilled Citrus-Marinated Pork Shoulder with Garlic Chimichurri
Juicy pork shoulder marinated in bright citrus and herbs, grilled to perfection and paired with a vibrant garlic chimichurri sauce. This Latin American-inspired pork recipe, ready in about 30 minutes, pairs orange juice, lime juice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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
- 2 lbs pork shoulder, boneless, cut into 2-inch chunks
- 1/2 cup orange juice
- 1/4 cup lime juice
- 1/4 cup olive oil
- 5 cloves garlic cloves, minced
- 2 tsp dried oregano
- 1 tsp ground cumin
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 cup fresh parsley, chopped
- 2 tbsp red wine vinegar
- 1/4 tsp red pepper flakes
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large bowl, whisk together 1/2 cup orange juice, 1/4 cup lime juice, 1/4 cup olive oil, 3 minced garlic cloves, 2 tsp dried oregano, 1 tsp ground cumin, 1 1/2 tsp salt, and 1 tsp black pepper to create the marinade.
- Step 2: Add 2 lbs of 2-inch pork shoulder chunks to the marinade, toss well to coat, cover, and refrigerate for at least 4 hours or overnight.
- Step 3: Preheat a grill or grill pan to medium-high heat. Thread marinated pork pieces onto skewers.
- Step 4: Grill pork skewers for about 10-12 minutes, turning every 3-4 minutes until cooked through and edges are slightly charred.
- Step 5: Meanwhile, prepare chimichurri by mixing 1 cup chopped fresh parsley, 2 tbsp red wine vinegar, 2 minced garlic cloves, 1/4 tsp red pepper flakes, 2 tbsp olive oil, and a pinch of salt.
- Step 6: Serve grilled pork hot with generous spoonfuls of garlic chimichurri drizzled over the top.
Frequently asked questions
How long does Grilled Citrus-Marinated Pork Shoulder with Garlic Chimichurri take to make?
Total time is about 30 minutes (15 min prep + 15 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 Citrus-Marinated Pork Shoulder with Garlic Chimichurri?
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 orange juice from drying out.
Can I substitute ingredients in Grilled Citrus-Marinated Pork Shoulder with Garlic Chimichurri?
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 Citrus-Marinated Pork Shoulder with Garlic Chimichurri 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.
What goes well with Grilled Citrus-Marinated Pork Shoulder with Garlic Chimichurri?
Latin American pork 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.
