Slow-Roasted Pernil with Guava Glaze
Fall-off-the-bone pork shoulder marinated in citrus and garlic, slow-roasted to perfection, finished with a sweet-tangy guava glaze. This puerto rican-inspired slow cooker ready in about 235 minutes pairs trimmed pork shoulder, minced garlic, lime juice 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.
Ingredients
- 3 lbs, trimmed pork shoulder
- 6 cloves, minced garlic
- 1/4 cup lime juice
- 1/4 cup orange juice
- 2 tbsp adobo seasoning
- 2 tbsp olive oil
- 1/4 cup guava paste
- 1/4 cup pineapple juice
- 1/2 tsp salt
Instructions
- Step 1: Mix minced garlic, lime juice, orange juice, 2 tbsp adobo seasoning, 2 tbsp olive oil, and 1/2 tsp salt in a bowl to form a paste. Rub evenly over the pork shoulder, ensuring full coverage.
- Step 2: Place pork shoulder on a rack in a roasting pan. Cover tightly with foil and roast in a 325°F (160°C) oven for 3 hours, or until internal temperature reaches 165°F (74°C) and meat is tender.
- Step 3: Remove pork and let rest for 10 minutes. In a small saucepan, combine 1/4 cup guava paste and 1/4 cup pineapple juice. Heat over medium-low, stirring constantly, for 5 minutes until smooth and thickened.
- Step 4: Slice pork shoulder, drizzle with guava glaze, and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Roasted Pernil with Guava Glaze take to make?
Total time is about 235 minutes (25 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 Pernil with Guava Glaze?
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 trimmed pork shoulder from drying out.
Can I substitute ingredients in Slow-Roasted Pernil with Guava Glaze?
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 Pernil with Guava Glaze 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 Pernil with Guava Glaze?
Puerto Rican slow cooker 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.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
