Mojo-Marinated Pork Shoulder with Crispy Plantains

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

Tender pork shoulder soaked in a bright, citrusy mojo marinade, slow-baked until fall-apart tender, served with caramelized plantains for a classic Puerto Rican pairing. This Puerto Rican one-pot recipe, ready in about 170 minutes, pairs pork shoulder, olive oil, and white vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 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 "Build a week of meals around this recipe" 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, trimmed of excess fat
• 1/4 cup olive oil
• 1/4 cup white vinegar
• 1/4 cup fresh oregano, chopped
• 3 cloves garlic, minced
• 1/2 tsp salt
• 1/2 lb plantains, peeled and sliced into 1-inch rounds

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

Instructions

1. Step 1: In a bowl, whisk together 1/4 cup olive oil, 1/4 cup white vinegar, 1/4 cup chopped oregano, 3 minced garlic cloves, and 1/2 tsp salt to form the mojo marinade.
2. Step 2: Place pork shoulder in a resealable bag, pour marinade over it, and rub to coat evenly. Marinate for 2 hours at room temperature or overnight in the refrigerator.
3. Step 3: Preheat oven to 325°F. Place marinated pork in a roasting pan, cover with foil, and bake for 2.5 hours until fork-tender.
4. Step 4: While pork bakes, heat 2 tbsp olive oil in a skillet over medium heat. Add plantain slices and cook for 5 minutes on each side until golden brown and tender.
5. Step 5: Remove pork from oven, let rest for 10 minutes, slice, and serve with crispy plantains.