Slow-Roasted Pork Shoulder with Citrus and Herb Marinade

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.

Juicy pork shoulder slow-roasted with a bright citrus and fresh herb marinade, creating tender meat with a fragrant crust. This Filipino recipe, ready in about 315 minutes, pairs pork shoulder, orange juice, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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: 15 min Cook: 300 min Serves 6 Brazilian cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, whisk together 1/2 cup fresh orange juice, 1/4 cup fresh lemon juice, 6 minced garlic cloves, 2 tablespoons chopped fresh rosemary, 3 tablespoons olive oil, 1 teaspoon black pepper, 2 teaspoons salt, and 1 tablespoon honey to make the marinade.
  2. Step 2: Place 1.5 kilograms bone-in pork shoulder in a large resealable bag or dish and pour the marinade over it, massaging the mixture into the meat. Marinate in the refrigerator for at least 4 hours or overnight for best flavor.
  3. Step 3: Preheat oven to 300°F (150°C). Remove pork from marinade and place on a roasting rack in a baking pan. Roast uncovered for 4-5 hours until the internal temperature reaches 90°C (195°F) and the meat is tender and falling apart.
  4. Step 4: Remove from oven and let rest for 20 minutes before slicing and serving with pan juices.

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