Slow-Braised Pork Shoulder with Fried Plantains and Citrus Mojo

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 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

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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Frequently asked questions

How long does Slow-Braised Pork Shoulder with Fried Plantains and Citrus Mojo take to make?

Total time is about 165 minutes (25 min prep + 140 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Braised Pork Shoulder with Fried Plantains and Citrus Mojo?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork shoulder from drying out.

Can I substitute ingredients in Slow-Braised Pork Shoulder with Fried Plantains and Citrus Mojo?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Braised Pork Shoulder with Fried Plantains and Citrus Mojo for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Braised Pork Shoulder with Fried Plantains and Citrus Mojo?

Puerto Rican one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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