Smoky Puerto Rican Mojo Pork Shoulder

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 drafted and published.

Slow-roasted pork shoulder marinated in a vibrant, garlicky Puerto Rican mojo sauce, delivering tender, smoky meat with bright citrus notes. This Caribbean-inspired pork recipe, ready in about 255 minutes, pairs pork shoulder, garlic cloves, orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 240 min Serves 6 Caribbean cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, whisk together 8 minced garlic cloves, 1/2 cup fresh orange juice, 1/4 cup fresh lime juice, 1/4 cup olive oil, 2 tbsp chopped fresh oregano, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tbsp salt, and 1 tsp black pepper to create the mojo marinade.
  2. Step 2: Place 3 lbs bone-in pork shoulder in a large resealable plastic bag or container and pour the mojo marinade over it, ensuring the meat is well-coated. Refrigerate and marinate for at least 8 hours or overnight for best flavor.
  3. Step 3: Preheat oven to 300°F. Remove pork from marinade, reserving the marinade, and place pork shoulder fat side up in a roasting pan.
  4. Step 4: Roast uncovered for 3.5 to 4 hours, basting with reserved marinade every hour, until the internal temperature reaches 195°F and the meat is tender enough to shred easily.
  5. Step 5: Let rest for 15 minutes before slicing or shredding. Serve with rice or tostones for a classic Puerto Rican meal.

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