Slow-Braised Pork Shoulder (Lechón Asado)

By AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

Tender, fall-off-the-bone pork shoulder braised in a rich sauce of garlic, onions, and citrus, a centerpiece of Puerto Rican feasts. This Puerto Rican-inspired quick recipe (gluten-free), ready in about 210 minutes, pairs pork shoulder, onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 pork shoulder
• 2 onion
• 4 cloves garlic
• 2 tbsp olive oil
• 1 cup orange juice
• 1 cup white wine
• 1 tbsp thyme
• 2 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 300°F (150°C). Pat 3 lbs pork shoulder dry with paper towels. Season generously with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: In a large oven-safe skillet, heat 2 tbsp olive oil over medium-high heat. Add 2 diced onions and 4 minced garlic cloves. Sauté for 5 minutes until softened and fragrant.
3. Step 3: Add the pork shoulder, fat side up, and sear for 5 minutes per side until browned. Remove pork and set aside.
4. Step 4: Pour in 1 cup orange juice and 1 cup white wine. Bring to a boil, then reduce heat to low. Add 1 tbsp thyme and remaining 1 tsp salt and 1/2 tsp black pepper. Return pork to the skillet, cover, and transfer to oven.
5. Step 5: Braise for 2.5-3 hours until pork is tender and shreds easily. Let rest 10 minutes, then shred with a fork. Serve with the rich braising sauce.