Slow-Cooked Pork Shoulder with Ancho Chile and Orange

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

Tender, slow-cooked pork shoulder infused with smoky ancho chile and bright orange, ideal for tacos or hearty plates. This mexican-inspired pork ready in about 320 minutes pairs ancho chile powder, fresh squeezed orange juice, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 20 min Cook: 300 min Serves 6 Mexican cuisine 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: In a small bowl, combine 2 tbsp ancho chile powder, 1 tsp ground cumin, 1 tsp dried oregano, 2 tsp salt, and 1 tsp black pepper. Rub this spice mix evenly over 3 lbs pork shoulder chunks.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Brown pork chunks in batches, about 3-4 minutes per side, until a deep crust forms. Transfer pork to slow cooker.
  3. Step 3: In the skillet, add 4 minced garlic cloves and sauté for 30 seconds until fragrant. Deglaze the pan with 1 cup fresh orange juice and 1 cup chicken broth, scraping up browned bits. Pour this mixture over pork in the slow cooker.
  4. Step 4: Add 2 bay leaves to the slow cooker. Cover and cook on low for 8 hours or on high for 4-5 hours, until pork is very tender and shreds easily.
  5. Step 5: Remove bay leaves. Shred pork with two forks and stir to combine with cooking juices before serving.

Frequently asked questions

How long does Slow-Cooked Pork Shoulder with Ancho Chile and Orange take to make?

Total time is about 320 minutes (20 min prep + 300 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 Shoulder with Ancho Chile and Orange?

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 ancho chile powder from drying out.

Can I substitute ingredients in Slow-Cooked Pork Shoulder with Ancho Chile and Orange?

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 Shoulder with Ancho Chile and Orange 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 Shoulder with Ancho Chile and Orange?

Mexican 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.

Related recipes