Slow-Cooked Pork Shoulder with Mojo Verde 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.

Tender slow-cooked pork shoulder infused with citrusy garlic mojo verde, a fresh green sauce from the Canary Islands. This Spanish-inspired pork recipe, ready in about 210 minutes, pairs Pork shoulder, Olive oil, Garlic cloves 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: 190 min Serves 6 Spanish cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 300°F (150°C). Rub 1.5 kg pork shoulder all over with 1 1/2 tsp salt and 1 tsp black pepper.
  2. Step 2: Heat 3 tbsp olive oil in a large oven-safe pot over medium-high heat. Sear the pork shoulder on all sides until golden brown, about 4 minutes per side.
  3. Step 3: Remove pork and set aside. In the same pot, add 6 minced garlic cloves, 1 cup chopped cilantro, 1/2 cup chopped parsley, 1 tsp ground cumin, and 1 small chopped green bell pepper. Cook over medium heat for 3 minutes until fragrant.
  4. Step 4: Stir in 1/4 cup red wine vinegar and 1/4 cup fresh lime juice, scraping up any browned bits from the pot.
  5. Step 5: Return the pork shoulder to the pot, add 1 cup water, cover tightly with a lid, and transfer to the oven. Cook for 3 hours, basting occasionally, until the pork is fork-tender.
  6. Step 6: Remove pork from pot, shred with forks, and serve drizzled with the mojo verde sauce from the pot.

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