Pernil with Achiote Salsa and Roasted Sweet Potatoes

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

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.

Slow-roasted pork shoulder marinated in a vibrant achiote paste, served with a tangy achiote salsa and roasted sweet potatoes for a flavorful meal. This Mexican recipe, ready in about 245 minutes, pairs pork shoulder, achiote paste, and garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 510 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 "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.

Prep: 20 min Cook: 225 min Serves 6 Puerto Rican cuisine 510 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 lbs pork shoulder
2 tablespoons achiote paste
5 cloves garlic, minced
2 tablespoons olive oil
1/4 cup orange juice
2 medium sweet potatoes, cubed
1/2 teaspoon cumin
1/4 cup red bell pepper, finely chopped
1/4 cup red onion, finely chopped
2 tablespoons cilantro, chopped
1 tablespoon lime juice

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 325°F. Pat 2 lbs pork shoulder dry and rub with 2 tablespoons achiote paste, 5 minced garlic cloves, 1/2 teaspoon cumin, and 2 tablespoons olive oil.
Step 2: Place pork in a roasting pan, pour 1/4 cup orange juice over it, and cover with foil. Roast for 3 hours until tender.
Step 3: While pork roasts, toss 2 medium cubed sweet potatoes with 1 tablespoon olive oil, 1/2 teaspoon cumin, and salt. Roast on a sheet pan at 325°F for 35 minutes until caramelized.
Step 4: For salsa, combine 1/4 cup chopped red bell pepper, 1/4 cup chopped red onion, 2 tablespoons chopped cilantro, and 1 tablespoon lime juice in a bowl.
Step 5: After pork is done, let rest for 15 minutes. Slice thinly and serve with roasted sweet potatoes.
Step 6: Drizzle salsa over pork and sweet potatoes just before serving.