Slow-Roasted Pork Shoulder with Spiced Citrus Glaze

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.

Tender pork shoulder slow-roasted to fall-apart perfection, glazed with a zesty blend of citrus and warm spices for a layered, high-impact flavor. This Latin American-inspired high-protein recipe (gluten free), ready in about 205 minutes, pairs pork shoulder, 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 rice, quinoa, or a quick salad. 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: 20 min Cook: 185 min Serves 8 Latin American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 300°F. Combine 1 tbsp salt, 1 tbsp black pepper, 2 tsp smoked paprika, 1 tsp ground cumin, and 1/2 tsp ground cinnamon in a small bowl. Rub this spice mix evenly over a 4 lb bone-in pork shoulder.
  2. Step 2: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear the pork shoulder on all sides for 3-4 minutes each until nicely browned.
  3. Step 3: In a separate bowl, whisk together 1 cup freshly squeezed orange juice, 1/4 cup honey, and 4 minced garlic cloves until combined.
  4. Step 4: Pour the citrus glaze over the pork shoulder, then cover the skillet tightly with foil and roast in the oven for 3 hours until the meat is tender and pulls apart easily.
  5. Step 5: Remove pork from oven and baste with the pan juices. Let rest for 15 minutes before shredding and serving with the glaze spooned on top.

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