Oven-Baked Pork Shoulder with Citrus and Achiote
A slow-roasted pork shoulder marinated in vibrant achiote paste and citrus, yielding fork-tender meat with bright, aromatic flavors. This puerto rican-inspired mediterranean ready in about 170 minutes pairs (1.4 kg), bone-in pork shoulder, achiote paste, (60 ml) orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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
- 3 lbs (1.4 kg), bone-in pork shoulder
- 3 tbsp achiote paste
- 1/4 cup (60 ml) orange juice
- 2 tbsp lime juice
- 4 cloves, minced garlic
- 1 tsp cumin
- 1 tsp dried oregano
- 2 tbsp olive oil
- 1, sliced into rounds orange
Instructions
- Step 1: Preheat oven to 325°F (163°C). Pat pork shoulder dry with paper towels. In a bowl, mix achiote paste, orange juice, lime juice, minced garlic, cumin, and oregano. Rub mixture evenly over pork shoulder, then drizzle with 2 tbsp olive oil.
- Step 2: Place pork shoulder in roasting pan, fat side up. Roast uncovered for 2 hours and 30 minutes, or until internal temperature reaches 195°F (90°C) when checked with a meat thermometer.
- Step 3: Remove from oven and let rest for 20 minutes. Slice pork and arrange on a platter with orange slices. Serve with pan drippings.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Oven-Baked Pork Shoulder with Citrus and Achiote take to make?
Total time is about 170 minutes (20 min prep + 150 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 Oven-Baked Pork Shoulder with Citrus and Achiote?
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 achiote paste from drying out.
Can I substitute ingredients in Oven-Baked Pork Shoulder with Citrus and Achiote?
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 Oven-Baked Pork Shoulder with Citrus and Achiote for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Oven-Baked Pork Shoulder with Citrus and Achiote?
Puerto Rican mediterranean 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.
What others are saying
- ★★★★★
This recipe transformed my Sunday dinner! The achiote glaze was perfect with the citrus, and my kids begged for seconds.
- ★★★★☆
Family loved the Mediterranean twist! Served with rice and plantains, it was a complete meal.
- ★★★★☆
Tender pork, but the citrus was a bit overpowering for my taste. Next time I'll cut the lemon by half.
