Slow-Roasted Pork Shoulder with Sofrito and Plantains
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 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- Step 4: Remove foil, return to oven, and bake for 30 minutes more to crisp the surface. Let rest 10 minutes before serving.
Frequently asked questions
How long does Slow-Roasted Pork Shoulder with Sofrito and Plantains 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 Sofrito and Plantains?
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 Sofrito and Plantains?
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 Sofrito and Plantains 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 Sofrito and Plantains?
Puerto Rican slow cooker 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.
What others are saying
- ★★★★★
Best slow-cooker recipe I've tried. The pork fell apart with a single touch and the sofrito was spot on.
- ★★★★★
This slow-roasted pork shoulder is now a staple in my Sunday meals. The plantains were the perfect sweet touch to the savory pork.
- ★★★★★
My abuela would be proud! The sofrito and plantains made this dish taste like home. My kids even asked for seconds.
