Slow-Cooked Cinnamon Pork Shoulder with Fried Plantains

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

Tender pork shoulder braised in a sweet-spicy cinnamon glaze, served with crispy fried plantains for a classic Puerto Rican pairing. This Mexican recipe, ready in about 165 minutes, pairs pork shoulder, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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.

Ingredients

• 2 lbs, trimmed pork shoulder
• 2 tablespoons olive oil
• 1 large, chopped onion
• 3 cloves, minced garlic
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 1/2 teaspoon cayenne pepper
• 1/4 cup orange juice
• 1/4 cup brown sugar
• 1/4 cup apple cider vinegar
• 1/2 cup chicken broth
• 4, peeled and sliced 1/2-inch thick plantains
• 2 tablespoons vegetable oil
• 1 teaspoon salt

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Season 2 lbs pork shoulder with 1 teaspoon salt, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground allspice, and 1/4 teaspoon cayenne pepper.
2. Step 2: Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Brown pork shoulder on all sides for 5 minutes per side, then remove and set aside.
3. Step 3: Add 1 chopped large onion and 3 minced garlic cloves to the Dutch oven, sautéing for 3 minutes until softened.
4. Step 4: Stir in 1/4 cup brown sugar, 1/4 cup orange juice, 1/4 cup apple cider vinegar, and 1/2 cup chicken broth, then bring to a simmer.
5. Step 5: Return pork shoulder to the Dutch oven, cover, and simmer on low heat for 150 minutes until fork-tender.
6. Step 6: While pork cooks, heat 2 tablespoons vegetable oil in a skillet over medium heat. Add 4 sliced plantains and fry until golden brown on both sides, about 3 minutes per side.
7. Step 7: Remove pork from sauce, let rest for 10 minutes, then slice. Serve with sauce and fried plantains.