Slow-Roasted Citrus and Wormwood Pork Shoulder

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

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.

Succulent pork shoulder roasted slowly with aromatic wormwood and citrus zest, imparting a subtle bitter complexity to the tender meat. This French-inspired pork recipe, ready in about 275 minutes, pairs pork shoulder, fresh wormwood leaves, orange zest 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: 255 min Serves 6 French cuisine 450 cal/serving

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Ingredients

1.5 kg pork shoulder
10 grams, finely chopped fresh wormwood leaves
1 tbsp orange zest
4 cloves, minced garlic cloves
3 tbsp olive oil
1 tbsp salt
1 tsp black pepper
100 ml dry white wine
100 ml water

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

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Instructions

Step 1: Preheat oven to 300°F (150°C). In a small bowl, mix 10 grams finely chopped fresh wormwood leaves, 1 tablespoon orange zest, 4 minced garlic cloves, 3 tablespoons olive oil, 1 tablespoon salt, and 1 teaspoon black pepper to form a paste.
Step 2: Rub this herb-citrus paste all over the 1.5 kg pork shoulder, covering every surface.
Step 3: Place the pork shoulder in a roasting pan and pour 100 ml dry white wine and 100 ml water into the pan.
Step 4: Cover the pan tightly with aluminum foil and roast in the preheated oven for 4 hours, basting every hour with pan juices, until the meat is fork-tender and pulls apart easily.
Step 5: Remove foil and increase oven temperature to 425°F (220°C). Roast uncovered for 15 minutes to crisp the exterior and intensify flavors.
Step 6: Let rest for 15 minutes before slicing and serving, spooning pan juices over the pork.