Shredded Pork Pasteles with Green Sauce

By AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

Traditional Puerto Rican parcels filled with slow-cooked pork and wrapped in masa, served with a vibrant cilantro-based green sauce for a balanced, flavorful meal. This Puerto Rican-inspired quick recipe, ready in about 155 minutes, pairs pork shoulder, annatto oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 12, 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

• 1.5 lbs, cubed pork shoulder
• 2 tbsp annatto oil
• 4 cloves, minced garlic
• 1 medium, diced onion
• 1 tsp cumin
• 1 tsp oregano
• 2 cups masa harina
• 1.5 cups water
• 1 cup chicken broth
• 1/2 cup, chopped fresh cilantro
• 1/2 cup, diced green bell pepper
• 2 tbsp lime juice

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Instructions

1. Step 1: In a pot, combine 1.5 lbs pork shoulder, 2 tbsp annatto oil, 4 minced garlic cloves, 1 diced medium onion, 1 tsp cumin, and 1 tsp oregano; cook covered on low heat for 1.5 hours until pork is tender, then shred with forks.
2. Step 2: In a bowl, mix 2 cups masa harina with 1.5 cups water and 1 cup chicken broth to form a soft dough; let rest for 10 minutes.
3. Step 3: Divide dough into 12 portions, flatten each into a 6-inch circle, fill with 2 tbsp shredded pork, fold into a triangle, and seal edges tightly.
4. Step 4: Steam wrapped pasteles in a steamer basket for 25 minutes until dough is firm; serve with 1/2 cup chopped cilantro, 1/2 cup diced green bell pepper, and 2 tbsp lime juice mixed into a green sauce.