Lechón Style Pork Shoulder: Slow-Roasted with Mojo

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

Fall-off-the-bone pork shoulder slow-roasted in a bright citrus-garlic marinade, inspired by Puerto Rico's iconic lechón, served with a side of rice and beans. This Puerto Rican-inspired slow-cooker recipe, ready in about 260 minutes, pairs pork shoulder, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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, bone-in pork shoulder
• 2 tbsp olive oil
• 8 cloves, minced garlic
• 2 tbsp, chopped fresh oregano
• 1/4 cup lemon juice
• 1/4 cup white wine
• 1 tsp cumin
• 1 tbsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 300°F. Pat 3 lbs bone-in pork shoulder dry with paper towels, then rub with 2 tbsp olive oil, 8 minced garlic cloves, 2 tbsp chopped fresh oregano, 1/4 cup lemon juice, 1/4 cup white wine, 1 tsp cumin, 1 tbsp salt, and 1 tsp black pepper, ensuring all surfaces are coated.
2. Step 2: Place the pork in a roasting pan, fat-side up, and cover loosely with foil. Roast for 4 hours until the internal temperature reaches 190°F and the meat is fork-tender.
3. Step 3: Remove from oven, tent with foil, and let rest for 30 minutes before slicing. The pork will be so tender it pulls apart easily, and the juices will be rich and flavorful from the slow cooking process.