Slow-Roasted Herb Pork Shoulder with Garlic and Citrus

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 infused with a fragrant herb and garlic rub, brightened with fresh citrus juice for a flavorful main dish. This pork recipe, ready in about 320 minutes, pairs pork shoulder, salt, black pepper 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: 20 min Cook: 300 min Serves 8 International cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 300°F. In a small bowl, combine 2 tsp salt, 1 tsp black pepper, 6 minced garlic cloves, 3 tbsp chopped regional herbs (oregano, thyme, rosemary), and 3 tbsp olive oil to form a paste.
  2. Step 2: Rub the herb and garlic mixture all over the 4 lb bone-in pork shoulder, ensuring even coverage. Place the pork shoulder fat side up on a roasting pan.
  3. Step 3: Pour 1/4 cup fresh orange juice and 1/4 cup fresh lemon juice around the pork. Cover loosely with foil and roast in the oven for 4 to 5 hours, basting every hour with the pan juices, until the meat is fork tender and pulls apart easily.
  4. Step 4: Remove foil and increase oven temperature to 425°F. Roast uncovered for 15 minutes to crisp the exterior. Let rest for 15 minutes before slicing or shredding.

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