Slow-Cooked Pork Chicharrón with Garlic and Citrus

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

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

Prep: 15 min Cook: 420 min Serves 6 Latin American cuisine 450 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Slow-Cooked Pork Chicharrón with Garlic and Citrus take to make?

Total time is about 435 minutes (15 min prep + 420 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 Pork Chicharrón with Garlic and Citrus?

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 garlic cloves, minced from drying out.

Can I substitute ingredients in Slow-Cooked Pork Chicharrón with Garlic and Citrus?

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 Pork Chicharrón with Garlic and Citrus for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Pork Chicharrón with Garlic and Citrus?

Latin American pork 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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