Slow Roasted Puerto Rican Pork Shoulder

This pork shoulder is marinated overnight in garlic, lime juice, oregano, cider vinegar, sugar and chilli powder, slow cooked for 6 hours until it falls apart.  It is packed full of flavour and very easy to make.  I love serving this pork with flat breads, salad and Spicy Peruvian Green Sauce It is the perfect recipe when feeding a crowd.
Servings: 8 yield(s)
Prep Time: 720 mins
Cook Time: 360 mins
Total Time: 1080 mins
  • 2.5 kg boneless pork shoulder (string & rind removed)
  • For the marinade
  • 5 garlic cloves (peeled & finely chopped)
  • 2 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 lime (juice only)
  • 2 tbsp dried oregano
  • 1/2 tsp ground cumin
  • 1 tsp chilli powder
  • 2 tsp sugar
  • 2 tbsp sea salt
  • 1 tsp pepper (freshly ground)
  1. Place the pork and all the marinade ingredients into a zipper-lock bag, fully coat and refrigerate overnight or up to 24 hours.
  2. Preheat the oven to 140°C/120°C Fan/Gas mark 1 and adjust the oven rack to a lower-middle position. Line a roasting tin with a double layer of foil and place the pork on top, drizzle over the marinade. Wrap in the foil, crimping to seal loosely - place in the oven and roast for 3 hours.
  3. Increase the heat of the oven to 170°C/150°C Fan/Gas mark 3. Fold back foil, and continue roasting for a further 3 hours, basting the pork with the pan juices occasionally, until pork shows almost no resistance when a knife is inserted into it and it is crackly and brown, 2 to 3 hours longer. Remove pork from oven and let rest for 10 to 15 minutes.
  4. Serve the pork by slicing or shredding, with a drizzle of the sauce. Serve with flatbread, salad and Spicy Peruvian Green Sauce - Enjoy!