Slow Cooker Vinegar-Braised Pork Shoulder

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

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 pork shoulder slowly braised in a tangy vinegar and citrus broth, enriched with aromatic spices for a deeply flavorful main dish. This Caribbean-inspired pork recipe, ready in about 500 minutes, pairs pork shoulder, apple cider vinegar, water 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: 20 min Cook: 480 min Serves 6 Caribbean cuisine 450 cal/serving

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Ingredients

3 lbs, trimmed and cut into 3-inch chunks pork shoulder
1 cup apple cider vinegar
1 cup water
5 cloves, smashed garlic cloves
2 whole bay leaves
1 tsp whole black peppercorns
1 tbsp finely grated orange zest
1 tbsp salt
2 tbsp brown sugar
2 tbsp olive oil

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Instructions

Step 1: Rub 3 lbs trimmed pork shoulder chunks evenly with 1 tbsp salt and 2 tbsp brown sugar, coating all sides.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear the pork chunks until browned on all sides, about 3 minutes per side, then transfer to a slow cooker.
Step 3: In a bowl, combine 1 cup apple cider vinegar, 1 cup water, 5 smashed garlic cloves, 2 bay leaves, 1 tsp whole black peppercorns, and 1 tbsp finely grated orange zest. Stir to mix.
Step 4: Pour the vinegar mixture over the pork in the slow cooker, cover, and cook on low for 8 hours until the pork is fork-tender and infused with sour, citrusy flavors.
Step 5: Remove bay leaves and garlic cloves before serving. Serve the pork with some of the braising liquid spooned over for added tang.