Slow-Cooked Pork Chicharrón with Garlic and Citrus

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

Tender pork shoulder slow-cooked until crisp and flavorful, seasoned with garlic and citrus for a classic Venezuelan chicharrón. This Latin American-inspired pork recipe, ready in about 435 minutes, pairs pork shoulder, cut into 2-inch cubes, garlic cloves, minced, orange juice 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

• 2 lbs pork shoulder, cut into 2-inch cubes
• 6 garlic cloves, minced
• 1/2 cup fresh orange juice
• 1/4 cup fresh lime juice
• 1 tbsp salt
• 1 tsp black pepper
• 1/4 cup vegetable oil

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Instructions

1. Step 1: In a large bowl, toss 2 lbs pork shoulder cubes with 6 minced garlic cloves, 1 tbsp salt, and 1 tsp black pepper until evenly coated.
2. Step 2: Pour 1/2 cup fresh orange juice and 1/4 cup fresh lime juice over the pork, stir to combine, then cover and marinate in the refrigerator for at least 2 hours or overnight for best flavor.
3. Step 3: Transfer pork and marinade to a slow cooker, add 1/4 cup vegetable oil, and cook on low for 6-7 hours until the pork is very tender and the edges start to crisp.
4. Step 4: For extra crispiness, preheat oven to 400°F. Spread pork pieces on a baking sheet and roast for 10-15 minutes until golden and crispy on the outside. Serve hot with lime wedges.