Slow-Cooked Peruvian-Style Pork Shoulder with Aji Verde

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Tender slow-cooked pork shoulder infused with traditional Peruvian spices, served with a vibrant, spicy aji verde sauce for an unforgettable Latin American feast. This Latin American recipe, ready in about 500 minutes, pairs pork shoulder, boneless, garlic cloves, minced, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, 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

• 3 pounds pork shoulder, boneless
• 6 garlic cloves, minced
• 2 tsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp dried oregano
• 2 tsp salt
• 1 tsp black pepper
• 3 tbsp olive oil
• 2 tbsp white vinegar
• 1 cup water
• 1 cup packed cilantro leaves
• 1 small jalapeño, seeded and chopped
• 2 tbsp lime juice
• 1/4 cup mayonnaise
• 2 tbsp parmesan cheese, grated

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Instructions

1. Step 1: In a small bowl, combine 6 minced garlic cloves, 2 tsp ground cumin, 1 tbsp smoked paprika, 1 tsp dried oregano, 2 tsp salt, 1 tsp black pepper, 3 tbsp olive oil, and 2 tbsp white vinegar to make a spice rub.
2. Step 2: Rub the 3 pounds boneless pork shoulder evenly with the spice mixture. Place pork in a slow cooker, add 1 cup water, cover, and cook on low for 8 hours until pork is tender and easily shredded.
3. Step 3: While pork cooks, prepare aji verde sauce by blending 1 cup packed cilantro leaves, 1 small seeded and chopped jalapeño, 2 tbsp lime juice, 1/4 cup mayonnaise, and 2 tbsp grated Parmesan cheese in a food processor until smooth and creamy.
4. Step 4: When pork is done, shred with two forks and mix with cooking juices. Serve topped generously with the aji verde sauce for a zesty, creamy contrast.