Lechona en Escabeche

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

Slow-cooked pork in a tangy citrus and vinegar sauce, a festive Puerto Rican dish with bold flavors. This puerto rican-inspired sheet pan ready in about 145 minutes pairs cubed pork shoulder, medium, sliced onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Ingredients

• 2 lbs, cubed pork shoulder
• 1 medium, sliced onion
• 3 cloves, minced garlic
• 2 large, juiced lemon
• 1 large, juiced lime
• 1/2 cup, finely chopped red onion
• 1/4 cup white vinegar
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 medium sliced onion and 3 cloves minced garlic, sauté for 3 minutes until softened.
2. Step 2: Add 2 lbs cubed pork shoulder, season with 1 tsp salt and 1/2 tsp black pepper, and cook for 5 minutes until browned.
3. Step 3: Pour in 2 tbsp lemon juice, 1 tbsp lime juice, 1/4 cup white vinegar, and 1/2 cup finely chopped red onion. Stir to coat the pork.
4. Step 4: Transfer the mixture to a sheet pan, cover with foil, and bake at 300°F (150°C) for 2 hours, basting occasionally with the juices.
5. Step 5: Let rest for 10 minutes before serving, ensuring the pork is tender and the sauce is tangy and slightly caramelized.