Slow-roasted pork shoulder with garlic, citrus, and cilantro from Dining In: Highly Cookable Recipes (page 230) by Alison Roman

Ingredients

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EYB Comments

Can substitute red pepper flakes for chiles de arbol.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chicories with anchovy bread crumbs and egg yolk

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Eat Your Books

Can substitute red pepper flakes for chiles de arbol.
bernalgirl on November 07, 2025

I usually cook pork shoulder in stews or to the point of shredding. I loved this approach, where the pork is cooked to the point where it can be sliced in the most delectable sauce. My MIL described this as “pot roast on steroids“ and I don’t disagree.
chawkins on February 26, 2022

This is delicious. I had a 3.75 lb boneless pork shoulder that I cooked for 3.5 hours and it was too tender to be cut in whole slices. Even though there were two whole heads of garlic, and 3 whole arbol chiles, it was neither too garlicky nor too spicy and the lime juice/limes added after cooking brought a hint of freshness.
Astrid5555 on January 01, 2020

As others have noted already, this is amazing! Made for New Year’s Eve. Great dish for dinner parties, since it just sits in the oven for 3-4 hours. Very tender meat with a great citrus flavored sauce, used only one chile de arbol to make it more kid-friendly.
Lsblackburn1 on July 07, 2019

Amazing! The biggest boneless shoulder I could find was about 3.2 lbs. and 3 hours was perfect (but I like my meat so I can cut it with a spoon). We ate this over beans and rice and it was delicious. Citrus and chili pronounced but not too much.
southerncooker on September 16, 2018

Today from Dining In p. 230 I made Slow-roasted pork shoulder with garlic, citrus, and cilantro. I did omit the cilantro since some family members are not a big fan. This was a great project for a raining day since it takes some time to cook. I did overcook mine just a bit so didn't get lovely slices but it was delicious. Looking forward to sandwiches from the leftovers.
Nlynn on June 14, 2018

Very tasty but I want even more flavor from the braising liquid so I am going to amp it up next time, probably about one third more of everything. Used a bone in cut since I think the bone adds more flavor. Still trying to decide on the best side dish for this one. Update: Made this again, smaller pork shoulder, and was careful to keep the OJ to water at a 1:1 ratio. Super tasty.