Slow-Roasted Pork Shoulder with Ancho Chile Rub

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

Tender pork shoulder slow-roasted with a smoky ancho chile and garlic rub, perfect for tacos or hearty meals. This Mexican-inspired street-food recipe, ready in about 275 minutes, pairs pork shoulder, ancho chile powder, 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.

Ingredients

• 3 lbs pork shoulder
• 2 tbsp ancho chile powder
• 4, minced garlic cloves
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 2 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1/4 cup orange 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 your oven to 300°F (150°C). In a small bowl, combine 2 tbsp ancho chile powder, 4 minced garlic cloves, 1 tbsp ground cumin, 1 tbsp smoked paprika, 2 tsp salt, and 1 tsp black pepper to create the rub.
2. Step 2: Pat 3 lbs pork shoulder dry and rub the spice mix all over the meat, pressing it in. Drizzle 2 tbsp olive oil and massage to coat evenly.
3. Step 3: Place the pork shoulder in a roasting pan and pour 1/4 cup orange juice around it. Cover tightly with foil and roast for 4 hours until the meat is fall-apart tender.
4. Step 4: Remove the foil and increase oven temperature to 425°F (220°C). Roast uncovered for 15 minutes to crisp the exterior. Let rest 15 minutes before shredding or slicing.