Slow-Braised Pork Shoulder with Fried Plantains and Citrus Mojo

By AislePrompt Editorial · ·

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.

Tender pork shoulder braised in a vibrant citrus-spiced sauce, served with caramelized plantains for a harmonious blend of savory and sweet. This Puerto Rican-inspired one-pot recipe, ready in about 165 minutes, pairs pork shoulder, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 4, 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: 25 min Cook: 140 min Serves 4 Puerto Rican cuisine 650 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 1.5 lbs pork shoulder dry with paper towels and season evenly with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear pork shoulder on all sides until golden brown, about 5 minutes per side, then remove and set aside.
  3. Step 3: Add 4 minced garlic cloves to the pot and cook for 1 minute until fragrant, then stir in 1/4 cup orange juice, 1 tbsp lime juice, 1 tsp cumin, and 1 tsp oregano.
  4. Step 4: Return pork to pot, add 1/2 cup chicken broth, and bring to a simmer. Cover and reduce heat to low. Simmer gently for 2 hours, until pork is fork-tender.
  5. Step 5: While pork cooks, peel and slice 2 large plantains into 1/2-inch thick rounds. Heat 2 tbsp olive oil in a skillet over medium heat. Add plantain slices in a single layer and cook for 4-5 minutes per side until golden and crispy.
  6. Step 6: Remove pork from pot, discard bones, and shred meat with two forks. Skim excess fat from cooking liquid, return to pot, and simmer uncovered for 10 minutes to thicken.
  7. Step 7: Serve shredded pork with reduced sauce and crispy plantains on the side.

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