Slow-Cooked Pork Shoulder with Garlic and Citrus Mojo

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender pork shoulder braised in a vibrant citrus and garlic mojo sauce, served with boiled yuca for a true Puerto Rican feast. This Puerto Rican-inspired quick recipe, ready in about 500 minutes, pairs pork shoulder, orange juice, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 480 min Serves 6 Puerto Rican cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Whisk together orange juice, lime juice, minced garlic, olive oil, white vinegar, dried oregano, cumin, salt, and black pepper in a small bowl to make mojo sauce.
  2. Step 2: Place pork shoulder in slow cooker and pour mojo sauce over it, ensuring even coating. Add peeled yuca chunks around pork and pour in 1/2 cup water.
  3. Step 3: Cover and cook on low for 8 hours or high for 4 hours, until pork is fork-tender and easily separates from bone.
  4. Step 4: Carefully remove pork and yuca to a serving platter. Strain cooking liquid through a fine-mesh sieve, discarding solids, and return liquid to slow cooker.
  5. Step 5: Simmer strained liquid on high for 10-15 minutes to reduce and thicken slightly. Slice pork and serve with reduced sauce and boiled yuca.

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