Slow-Roasted Mexican Pork Shoulder with Ancho Chile Sauce

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

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 pork shoulder slow-roasted and smothered in a smoky, rich ancho chile sauce, perfect for tacos or rice bowls. This Mexican-inspired pork recipe, ready in about 240 minutes, pairs pork shoulder, dried ancho chiles, garlic cloves 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: 30 min Cook: 210 min Serves 6 Mexican cuisine 450 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

3 lbs pork shoulder
4 pieces dried ancho chiles
4 garlic cloves
1 medium white onion
1 tsp cumin powder
1 tsp oregano
2 cups chicken broth
2 tbsp olive oil
2 tsp salt
1 tsp black pepper
2 tbsp lime juice

The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 300°F. Score the skin of 3 lbs pork shoulder and rub with 2 tsp salt and 1 tsp black pepper.
Step 2: Toast 4 dried ancho chiles in a dry skillet over medium heat for 2 minutes until fragrant, then soak them in 1 cup hot water for 20 minutes.
Step 3: In a blender, combine soaked ancho chiles with 4 garlic cloves, 1 medium chopped white onion, 1 tsp cumin powder, 1 tsp oregano, and 1 cup chicken broth. Blend until smooth.
Step 4: Heat 2 tbsp olive oil in a large oven-safe pot over medium-high heat. Sear the pork shoulder on all sides until golden, about 3 minutes per side.
Step 5: Pour the chile sauce over the pork, cover with a lid, and roast in the oven for 3 to 3.5 hours until pork is tender and easily shredded.
Step 6: Remove pork from oven and shred with forks. Stir in 2 tbsp lime juice into the sauce, adjust salt to taste, and serve pork with sauce over tortillas or rice.