Slow-Roasted Mexican Pork Shoulder with Charred Pineapple Salsa

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

Tender, slow-roasted pork shoulder infused with traditional Mexican spices, paired with a vibrant charred pineapple salsa for a perfect balance of savory and sweet. This Mexican-inspired pork recipe, ready in about 380 minutes, pairs pork shoulder, ground cumin, ground coriander for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Ingredients

• 3 lbs pork shoulder
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 4, minced garlic cloves
• 1/2 cup orange juice
• 3 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 1 small, peeled and cut into 1-inch chunks pineapple
• 1/4 cup, finely diced red onion
• 1, seeded and finely chopped jalapeño
• 1/4 cup, chopped fresh cilantro
• 2 tbsp lime juice

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

Instructions

1. Step 1: Preheat oven to 275°F. In a small bowl, combine 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 4 minced garlic cloves, 2 tsp salt, 1 tsp black pepper, 3 tbsp olive oil, and 1/2 cup orange juice to create a marinade. Rub this mixture thoroughly over the entire 3 lbs pork shoulder.
2. Step 2: Place the pork shoulder in a roasting pan and cover tightly with foil. Roast in the oven for 5-6 hours until the meat is fork-tender and easily pulls apart.
3. Step 3: While the pork roasts, prepare the salsa: heat a grill pan over medium-high heat, and add 1 small pineapple cut into 1-inch chunks. Grill the pineapple for 3-4 minutes per side until charred and caramelized, then dice finely.
4. Step 4: In a bowl, combine the charred pineapple, 1/4 cup finely diced red onion, 1 finely chopped jalapeño (seeded for less heat), 1/4 cup chopped fresh cilantro, and 2 tbsp lime juice. Mix well and let the flavors meld.
5. Step 5: Once the pork is done, shred it with two forks and serve topped with the charred pineapple salsa for a flavorful Mexican-inspired dish.