Slow-Cooked Cinnamon Pork Shoulder with Fried Plantains

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender pork shoulder braised in a sweet-spicy cinnamon glaze, served with crispy fried plantains for a classic Puerto Rican pairing. This puerto rican-inspired mexican ready in about 165 minutes pairs trimmed pork shoulder, tablespoons olive oil, large, chopped 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.

Prep: 15 min Cook: 150 min Serves 4 Puerto Rican cuisine 620 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Slow-Cooked Cinnamon Pork Shoulder with Fried Plantains take to make?

Total time is about 165 minutes (15 min prep + 150 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-Cooked Cinnamon Pork Shoulder with Fried Plantains?

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 trimmed pork shoulder from drying out.

Can I substitute ingredients in Slow-Cooked Cinnamon Pork Shoulder with Fried Plantains?

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-Cooked Cinnamon Pork Shoulder with Fried Plantains 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-Cooked Cinnamon Pork Shoulder with Fried Plantains?

Puerto Rican mexican 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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