Slow-Roasted Mexican Pork Shoulder with Ancho Chile Rub

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

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.

A tender, slow-roasted pork shoulder infused with smoky ancho chile and aromatic spices, perfect for tacos or hearty sandwiches. This Mexican-inspired pork recipe, ready in about 315 minutes, pairs pork shoulder, ancho chile powder, ground cumin 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: 15 min Cook: 300 min Serves 6 Mexican cuisine 450 cal/serving

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Ingredients

3 pounds pork shoulder
2 tbsp ancho chile powder
1 tbsp ground cumin
1 tbsp smoked paprika
1 tsp garlic powder
2 tsp kosher salt
1 tsp black pepper
2 tbsp olive oil
1/2 cup orange juice
1/4 cup lime juice
1/4 cup chopped cilantro

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 275°F (135°C). In a small bowl, mix 2 tbsp ancho chile powder, 1 tbsp ground cumin, 1 tbsp smoked paprika, 1 tsp garlic powder, 2 tsp kosher salt, and 1 tsp black pepper.
Step 2: Rub the 3 pounds pork shoulder thoroughly with 2 tbsp olive oil, then coat evenly with the chile-spice mixture, pressing the rub into the meat.
Step 3: Place the pork shoulder in a roasting pan and pour 1/2 cup orange juice and 1/4 cup lime juice around the meat, avoiding washing off the rub.
Step 4: Cover with foil and roast for 4-5 hours, basting occasionally with pan juices, until the meat is fork-tender and pulls apart easily.
Step 5: Remove the pork from the oven and let rest for 15 minutes. Shred the meat with two forks and toss with 1/4 cup chopped cilantro for a fresh finish.