Slow-Roasted Mexican Pork Shoulder with Ancho Chile Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender pork shoulder slow-roasted and smothered in a smoky, rich ancho chile sauce, perfect for tacos or rice bowls. This mexican-inspired pork 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
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Frequently asked questions

How long does Slow-Roasted Mexican Pork Shoulder with Ancho Chile Sauce take to make?

Total time is about 240 minutes (30 min prep + 210 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Roasted Mexican Pork Shoulder with Ancho Chile Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork shoulder from drying out.

Can I substitute ingredients in Slow-Roasted Mexican Pork Shoulder with Ancho Chile Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Roasted Mexican Pork Shoulder with Ancho Chile Sauce for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Roasted Mexican Pork Shoulder with Ancho Chile Sauce?

Mexican pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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