Discover this mouthwatering Mexican Pork Roast recipe—perfectly seasoned and slow-roasted to tender perfection. Ideal for dinner parties, family gatherings, or weeknight meals.
This Mexican Pork Roast Recipe Will Impress Every Time
There's something truly special about gathering around the table with loved ones, sharing stories, laughter, and, of course, delicious food. This Mexican Pork Roast has been a staple in my kitchen for years, and it's always a hit. Whether you're hosting a festive dinner party or simply craving a hearty meal, this recipe delivers bold flavors and tender, juicy pork that will have everyone asking for seconds.
This is super easy to make and the flavor is just divine. Leftovers make awesome pork sandwiches on hearty artisan bread with lettuce, a slice of sharp provolone and sundried tomatoes. My mouth is already watering as I typed that last sentence.
Why You'll Love This Mexican Pork Roast
- Flavorful & Tender: The combination of spices and slow roasting ensures a succulent roast every time.
- Versatile Serving Options: Serve it sliced with sides, or shred it for tacos, burritos, or sandwiches.
- Make-Ahead Friendly: Prepare in advance and reheat for stress-free entertaining.
- Crowd-Pleaser: Perfect for gatherings, this dish is sure to impress your guests.
So, are you ready to make your family and guests say “Wow!”? Good- let’s make this thing!
Ingredients
- 3-4 lb boneless pork shoulder roast (preferably with a fat cap)
- chili powder, divided
- kosher salt
- garlic salt
- ketchup
- apple jelly (or apricot jelly for a twist)
- apple cider vinegar
Equipment Needed
How to Make Mexican Pork Roast
Pick up a 3-4 lb boneless pork roast from the store or preferably from the butcher. Make sure it has a nice layer of fat on one side (this will keep everything moist and delicious as it cooks.)
Preheat oven to 325 degrees
Place a rack in a baking dish or roasting pan and set your roast fat side up on the rack.
Mix up your spice rub with the half of the chili powder, kosher salt, and garlic salt and carefully sprinkle on top.
Rub all over the top of roast.
Place roast in preheated 325 degree oven and cook 2-2 ½ hours.
When close to the end of cook time, make your glaze.
Glaze for Pork Roast
- In saucepan combine ketchup, apple jelly (or apricot jelly), remaining chili powder and vinegar (or apple cider vinegar) and bring to a boil.
- Turn heat down and simmer for 2 minutes.
- Remove cooked roast from oven and pour glaze over the top of the roast. Return it to the oven and cook for an additional 5 minutes to set the glaze.
Remove roast from oven and let stand for 5 minutes before slicing and serving.
Leftover Serving Suggestions
- Tacos: Shred the pork and serve in warm tortillas with fresh cilantro, diced onions, and a squeeze of lime.
- Sandwiches: Layer slices on crusty bread with lettuce, provolone cheese, and sun-dried tomatoes.
- Bowls: Serve over rice with black beans, avocado, and a dollop of sour cream.
Storage and Reheating
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze: Wrap tightly and freeze for up to 3 months.
- Reheat: Warm in the oven at 300°F (149°C) until heated through, or microwave individual portions.
Other Recipes You May Like:
Why This Mexican Pork Roast Belongs on Your Table
This isn’t just another pork recipe—it’s one of those dishes that becomes a go-to. The kind you know will work every single time. The rich glaze, the perfectly tender roast, and the endless ways to serve it make this a must-have in your dinner rotation.
Whether you're feeding a crowd or cooking ahead for the week, this Mexican Pork Roast has all the flavor without the fuss. Bookmark it, share it, and keep it close—this one’s a keeper!
Mexican Pork Roast | Perfect Main Dish for Your Next Dinner Party
Ingredients
- 3-4 lb. boneless Pork Roast
- ½ tsp. kosher salt
- ½ tsp. garlic salt
- 1 tsp. chili powder divided
- ½ cup apple jelly or apricot jelly
- ½ cup ketchup
- 1 Tbsp. vinegar or apple cider vinegar
Instructions
- Place pork fat side up on roasting rack in large pan.
- Combine spices (salt, garlic salt, chili powder & rub onto pork)
- Roast in 325 degree oven for 2-2 ½ hours.
- In small saucepan, combine jelly, ketchup, vinegar & ½ tsp. chili powder. Bring to a boil, reduce heat and simmer 2 minutes.
- Pour over roast and cook an additional 5 minutes.
Nutrition
Original post: 10/2/14, updated 4/18/25
This looks divine and perfect for fall!
It really is fantastic…super for any dinner party and for rustic sandwiches the next day? You can’t beat it!
This is perfect for me right now! I’m not much of a pork fan except in bacon or pork belly form, but my husband likes it so I keep trying to find a recipe I will like too. I’m trying again this week with pork chops that I get from my Farmers To You order with a recent recipe I found on The Garum Factory blog, but this one is going to be the next one I try. It looks so good!
You will really like this! When you do try it, I would love to know your thoughts!
How long would you think for 8lb roast??
Great question Kathie! I would say for that size roast, cook for about 4 1/2 Hours.
I don’t know if I’ve ever found a pork roast attractive — but this one classifies as beautiful. I’m going to try this.
Yum.
Thank you SO much Jamie!! Your comment completely made my day, right when I needed it. As a food photographer, heck any photographer- to have one of your photos called beautiful is deeply appreciated. I do hope you try the recipe. You will not be disappointed 😉
Oh my goodness. This Mexican pork roast looks amazing! I’m terrible at making them, but I have gotten a little better!
Thanks! I promise, this recipe is so easy you could make it 100 times and it will always taste good! 😉
That looks incredible. Like I could lick my laptop monitor.
Haha! Thank you! I will admit, the sauce is finger licking good!! And the slight tang in a leftover sandwich can’t be beat! ALL THE YUMS!
This looks incredible—and I love the idea of apricot jelly with it even more than apple. Might just have to add this to next week’s meal plan!
It was definitely a great flavor surprise- and make sure to use apple cider vinegar. Let me know how it comes out! 🙂
PS: I bought avocados yesterday to try your chocolate mousse!
This looks divine! I actually make a similar one, with most of it cooked in the crock-pot as I’m at work (and then thrown in the oven with the sauce on it, once it’s been drained).
I would never think to cook this in the crockpot! Does it stay juicy??
Wow! This looks amazing! We are going to have to add this to our meal planning!
Absolutely! It is worth the rotation. So good!
That looks amazing. I am sending this recipe to my wife for some meal planing, or maybe I keep it for myself and bust it out some night as a surprise dinner that I make.
You will get high marks if this is a surprise dinner!! 😉 It’s super easy and tastes fantastic!
ooooo that looks scrumptious
I’ve made this recipe for 30 plus years after finding it in the newspaper. My family absolutely loves it and requests it freqently. The sauce is amazing and I am going to try the apricot jelly soon. I highly recommend that you try this.
It is a great meal to have- always feels like a special occasion!