Slow-Roasted Pork Shoulder with Ancho Chile Rub

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

Tender pork shoulder slow-roasted with a smoky ancho chile and garlic rub, perfect for tacos or hearty meals. This mexican-inspired street food 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.

★ 4.5 (11 ratings) Prep: 20 min Cook: 255 min Serves 6 Mexican cuisine 450 cal/serving
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Ingredients

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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.

Frequently asked questions

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

Total time is about 275 minutes (20 min prep + 255 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 Pork Shoulder with Ancho Chile Rub?

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 Pork Shoulder with Ancho Chile Rub?

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 Pork Shoulder with Ancho Chile Rub 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 Pork Shoulder with Ancho Chile Rub?

Mexican street food 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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