Slow-Roasted Pork Shoulder with Orange and Ancho Chili Glaze
Tender slow-roasted pork shoulder glazed with a zesty orange and smoky ancho chili sauce, perfect for a festive meal. This mexican-inspired pork ready in about 315 minutes pairs pork shoulder (bone-in), kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 8, 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 (bone-in)
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp ground cumin
- 2 tbsp ancho chili powder
- 1 cup orange juice, freshly squeezed
- 1/4 cup honey
- 4 cloves garlic cloves, minced
- 2 tbsp olive oil
Instructions
- Step 1: Preheat oven to 275°F (135°C). In a small bowl, combine 2 tablespoons kosher salt, 1 tablespoon black pepper, 1 tablespoon ground cumin, and 2 tablespoons ancho chili powder. Rub this spice mix all over the 4-pound pork shoulder.
- Step 2: Place the pork shoulder fat side up on a roasting rack in a roasting pan. Drizzle with 2 tablespoons olive oil and roast uncovered for 4-5 hours until the internal temperature reaches 195°F and the meat is tender.
- Step 3: In a small saucepan, combine 1 cup freshly squeezed orange juice, 1/4 cup honey, and 4 minced garlic cloves. Simmer over medium heat for 10 minutes until the glaze reduces slightly and thickens.
- Step 4: During the last 30 minutes of roasting, brush the orange and ancho chili glaze over the pork shoulder every 10 minutes to build a flavorful crust.
- Step 5: Remove the pork from the oven and let rest for 15 minutes before slicing and serving with remaining glaze.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Roasted Pork Shoulder with Orange and Ancho Chili Glaze take to make?
Total time is about 315 minutes (15 min prep + 300 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 Orange and Ancho Chili 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 (bone-in) from drying out.
Can I substitute ingredients in Slow-Roasted Pork Shoulder with Orange and Ancho Chili 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 Orange and Ancho Chili Glaze for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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 Orange and Ancho Chili 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.
