Slow-Roasted Pernil with Plantains and Cilantro

By AislePrompt Editorial · ·

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 developed and reviewed.

Fall-off-the-bone pork shoulder slow-roasted to perfection, served with caramelized plantains and fresh cilantro. This Puerto Rican-inspired slow-cooker recipe, ready in about 140 minutes, pairs pork shoulder, adobo seasoning, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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: 20 min Cook: 120 min Serves 6 Puerto Rican cuisine 400 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Slow cookers worth buying for this → Best Slow Cookers in 2026: Top Picks + 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

  1. Step 1: Preheat oven to 325°F. Rub 2 lb pork shoulder with 3 tbsp adobo seasoning, coating evenly. Heat 2 tbsp olive oil in an oven-safe skillet over medium heat and sear pork for 3 minutes per side until browned.
  2. Step 2: Transfer skillet to oven and roast for 2 hours until pork is tender and falling off the bone.
  3. Step 3: While pork roasts, heat remaining 2 tbsp olive oil in a separate skillet over medium heat. Add 2 large plantains (peeled and sliced) and cook for 5 minutes until golden, then add 1/4 cup chicken broth and simmer for 5 minutes until tender.
  4. Step 4: Remove pork from oven, let rest for 10 minutes, then shred with two forks. Stir shredded pork into plantains, then stir in 1/4 cup fresh cilantro and serve.

Related recipes