Slow-Roasted Pork Shoulder with Sofrito and Plantains

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Fall-off-the-bone pork shoulder infused with Puerto Rican sofrito, roasted until tender, and served alongside caramelized plantains. This Puerto Rican-inspired slow-cooker recipe, ready in about 230 minutes, pairs pork shoulder, onion, green bell pepper 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, bone-in pork shoulder
• 1/2 cup, chopped onion
• 1/2 cup, chopped green bell pepper
• 1/4 cup, minced garlic cloves
• 1/4 cup, chopped culantro
• 1/4 cup, chopped cilantro
• 2 tbsp olive oil
• 3 tbsp adobo seasoning
• 4, peeled and sliced into 1/2-inch rounds ripe plantains

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Instructions

1. Step 1: Preheat oven to 325°F. Pat pork shoulder dry with paper towels, then rub with 3 tbsp adobo seasoning and 2 tbsp olive oil.
2. Step 2: In a small bowl, mix chopped onion, bell pepper, garlic, culantro, and cilantro. Spread half of this sofrito mixture over the pork shoulder, pressing gently to adhere.
3. Step 3: Place pork shoulder in a roasting pan, surround with plantain slices, and cover loosely with aluminum foil. Bake for 3 hours until pork is tender and pulls away from the bone.
4. Step 4: Remove foil, return to oven, and bake for 30 minutes more to crisp the surface. Let rest 10 minutes before serving.