Spiced Red Chile Pork Shoulder with Roasted Vegetables
Slow-roasted pork shoulder coated in a rich red chile spice rub, served alongside caramelized seasonal vegetables for a deeply flavorful regional-inspired dinner. This american-inspired pork ready in about 280 minutes pairs bone-in pork shoulder, dried red chile powder, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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.
Ingredients
- 4 lbs, bone-in pork shoulder
- 2 tbsp dried red chile powder
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 3 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 3 large, peeled and cut into 2-inch pieces carrots
- 4 medium, quartered red potatoes
- 1 large, cut into wedges yellow onion
Instructions
- Step 1: Preheat the oven to 300°F. In a small bowl, combine 2 tbsp dried red chile powder, 1 tbsp ground cumin, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 2 tsp salt, and 1 tsp black pepper.
- Step 2: Rub the 4 lb bone-in pork shoulder thoroughly with 3 tbsp olive oil, then coat evenly with the spice mixture. Place the pork in a large roasting pan.
- Step 3: Surround the pork with 3 large peeled and chopped carrots, 4 quartered medium red potatoes, and 1 large yellow onion cut into wedges.
- Step 4: Cover the roasting pan tightly with foil and roast in the preheated oven for 4 hours, until the pork is fork-tender and vegetables are caramelized.
- Step 5: Remove foil and increase oven temperature to 425°F. Roast uncovered for an additional 20 minutes to crisp the pork exterior and brown the vegetables.
- Step 6: Let the pork rest for 15 minutes before slicing. Serve alongside the roasted vegetables.
Frequently asked questions
How long does Spiced Red Chile Pork Shoulder with Roasted Vegetables take to make?
Total time is about 280 minutes (20 min prep + 260 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 Spiced Red Chile Pork Shoulder with Roasted Vegetables?
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 bone-in pork shoulder from drying out.
Can I substitute ingredients in Spiced Red Chile Pork Shoulder with Roasted Vegetables?
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 Spiced Red Chile Pork Shoulder with Roasted Vegetables 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 Spiced Red Chile Pork Shoulder with Roasted Vegetables?
American 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.
