Slow-Roasted Caribbean 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 drafted and published.

Tender slow-roasted pork shoulder marinated with bright citrus and garlic mojo sauce, capturing the bold flavors of the Caribbean. This Caribbean-inspired pork recipe, ready in about 315 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 450 calories and feeds 8, 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: 15 min Cook: 300 min Serves 8 Caribbean cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 1 cup orange juice, 1/2 cup lime juice, 6 minced garlic cloves, 1/4 cup olive oil, 2 tsp ground cumin, 2 tsp dried oregano, 2 tsp salt, and 1 tsp black pepper to create the mojo marinade.
  2. Step 2: Place 4 lbs pork shoulder in a large zip-top bag or roasting pan and pour the mojo marinade over the pork, making sure it is fully coated. Marinate in the refrigerator for at least 8 hours or overnight for best flavor.
  3. Step 3: Preheat the oven to 300°F. Remove pork from marinade and place in a roasting pan. Reserve marinade. Roast the pork uncovered for 4 to 5 hours, basting every hour with the reserved marinade, until the meat is very tender and easily pulls apart.
  4. Step 4: Remove pork from the oven and let rest for 15 minutes. Shred the pork using two forks and toss with chopped 1/4 cup fresh cilantro before serving.

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