Puerto Rican Shredded Pork
Experience the irresistible flavors of Puerto Rican Shredded Pork, a succulent and melt-in-your-mouth dish that brings Caribbean cuisine to life. Made with a bone-in pork shoulder marinated in a zesty blend of garlic, fresh oregano, citrus juices, and warm spices like cumin and smoked paprika, this recipe captures the essence of Puerto Rican cooking. Roasted low and slow for hours, the pork becomes fork-tender and infused with bold, vibrant flavors. Perfectly suited for family gatherings or meal prepping, this versatile dish pairs beautifully with arroz con gandules, crispy tostones, or a fresh green salad. Whether served as a main course or stuffed into a sandwich, Puerto Rican Shredded Pork is a guaranteed crowd-pleaser that will transport your taste buds straight to the tropics.
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Recipe Information
Ingredients
- 4 lbs pork shoulder (bone-in, skin-on optional)
- 10 cloves garlic cloves
- 2 tbsp fresh oregano leaves
- 1.5 tbsp salt
- 1 tsp black pepper
- 3 tbsp olive oil
- 2 tbsp white vinegar
- 0.5 cup orange juice
- 0.25 cup lime juice
- 1 tsp ground cumin
- 1 tsp smoked paprika
Instructions
Place the pork shoulder in a large roasting pan or Dutch oven. Using a sharp knife, make several deep slits all over the meat to allow the marinade to penetrate.
In a mortar and pestle (or a food processor), mash the garlic cloves and fresh oregano into a paste. Add salt, black pepper, ground cumin, and smoked paprika, mixing well.
Stir in the olive oil, white vinegar, orange juice, and lime juice to form a marinade.
Rub the marinade generously all over the pork shoulder, making sure to get it into the slits and over every surface. Cover the roasting pan with plastic wrap or aluminum foil and let the pork marinate in the refrigerator for at least 4 hours, or preferably overnight for maximum flavor. Bring the pork to room temperature about 1 hour before cooking.
Preheat your oven to 300°F (150°C).
Uncover the pork and place the pan into the oven. Roast for approximately 5–6 hours, or until the pork is incredibly tender and the internal temperature reaches at least 195°F (90°C). Baste the pork with its juices every 1–2 hours to keep it moist.
Once the pork is done, remove it from the oven and let it rest for 15 minutes. Use two forks to shred the meat, discarding any excess fat or bone.
Serve the shredded pork with its pan juices or additional Puerto Rican sides such as arroz con gandules (rice with pigeon peas), tostones (fried plantains), or a simple green salad.
Nutrition Facts
Calories |
5067 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 406.5 g | 521% | |
| Saturated Fat | 133.7 g | 668% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 11906 mg | 518% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 11.3 g | ||
| Protein | 331.1 g | 662% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 338 mg | 26% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 5529 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
