Lechón Asado Slow-Cooker Pork

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.

Fall-off-the-bone pork shoulder marinated in citrus and garlic, slow-cooked to perfection with a sweet and tangy glaze. This Puerto Rican-inspired slow-cooker recipe, ready in about 505 minutes, pairs pork shoulder, lime juice, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 25 min Cook: 480 min Serves 8 Puerto Rican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Trim 3 lbs pork shoulder of excess fat and cut into 1-inch cubes. In a bowl, combine 1/4 cup lime juice, 4 minced garlic cloves, 2 tbsp soy sauce, 1/4 cup brown sugar, 2 tbsp apple cider vinegar, 1 tsp paprika, and 1/2 tsp cumin; mix well.
  2. Step 2: Add pork cubes to the marinade, ensuring each piece is coated. Cover and refrigerate for 2 hours (or overnight for deeper flavor).
  3. Step 3: Transfer marinated pork to a slow cooker, adding 1/2 cup orange juice and 1 thinly sliced onion; stir to combine.
  4. Step 4: Cook on LOW for 8 hours until pork is fork-tender and easily pulls apart.
  5. Step 5: Remove pork and onions, reserving 1/2 cup cooking liquid. Shred pork with two forks, then return to slow cooker with reserved liquid; simmer uncovered on HIGH for 15 minutes to thicken sauce.
  6. Step 6: Serve hot with rice and steamed vegetables.

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