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 developed and reviewed.

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, 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 "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.

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

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Ingredients

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

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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.