Slow-Cooked Pork Shoulder with Mojo Sauce

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 developed and reviewed.

Fall-off-the-bone pork shoulder marinated in citrusy garlic mojo, served with crispy fried plantains and pickled onions. This Puerto Rican-inspired slow-cooker recipe, ready in about 500 minutes, pairs pork shoulder, garlic, orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 490 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 490 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine minced garlic, orange juice, lemon juice, 2 tbsp olive oil, cumin, and oregano to form a paste. Rub the paste evenly over the pork shoulder, coating all sides.
  2. Step 2: Place pork in a slow cooker, pour any remaining marinade over it. Cover and cook on low for 8 hours until fork-tender.
  3. Step 3: While pork cooks, peel and slice plantains into 1/2-inch rounds. Heat 1 tbsp olive oil in a skillet over medium heat. Add plantains and cook for 4-5 minutes per side until golden brown and crispy. Drain on paper towels.
  4. Step 4: In a small saucepan, combine sliced red onion, apple cider vinegar, sugar, and 2 tbsp water. Simmer for 10 minutes until onions are translucent and pickled. Remove from heat and let cool.
  5. Step 5: Remove pork from slow cooker and slice. Serve with crispy plantains, pickled onions, and a drizzle of the cooking juices.

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