Slow-Roasted Pork Shoulder with Citrus and Ancho Chile Glaze
Tender slow-roasted pork shoulder coated in a sweet and smoky glaze of fresh orange juice, ancho chile powder, and honey, perfect for a flavorful dinner. This mexican-inspired pork ready in about 230 minutes pairs pork shoulder, orange juice, ancho chile powder 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
- 4 lbs pork shoulder
- 1 cup orange juice
- 2 tbsp ancho chile powder
- 3 tbsp honey
- 4 cloves garlic cloves, minced
- 1 tsp ground cumin
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
Instructions
- Step 1: Preheat your oven to 300°F. Rub 4 lbs pork shoulder evenly with 2 tsp salt, 1 tsp black pepper, 2 tbsp ancho chile powder, 1 tsp ground cumin, and 4 minced garlic cloves, massaging the spices into the meat.
- Step 2: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear the pork shoulder on all sides until golden brown, about 3-4 minutes per side.
- Step 3: In a small bowl, combine 1 cup fresh orange juice and 3 tbsp honey. Pour this mixture over the pork and transfer the skillet to the oven.
- Step 4: Roast the pork uncovered for 3 to 3.5 hours, basting every 45 minutes with the pan juices, until the meat is fork-tender and the glaze thickens slightly.
- Step 5: Remove from oven, let rest for 15 minutes, then shred or slice the pork and spoon the citrus-ancho glaze over before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Roasted Pork Shoulder with Citrus and Ancho Chile Glaze take to make?
Total time is about 230 minutes (20 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 Pork Shoulder with Citrus and Ancho Chile 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 pork shoulder from drying out.
Can I substitute ingredients in Slow-Roasted Pork Shoulder with Citrus and Ancho Chile 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 Pork Shoulder with Citrus and Ancho Chile 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 Pork Shoulder with Citrus and Ancho Chile Glaze?
Mexican pork 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.
