Jalapeño Garlic Pork Shoulder Recipe

No Photo

Have you made this?

 Share your own photo!

Jalapeño Garlic Pork Shoulder

Vickie Parks

By
@Northwestgal

This is a tasty pork roast recipe that you can slice and serve it as a pork main dish, or you can shred the pork to make sliders or pulled-pork sandwiches. It’s quite easy to prepare, but it requires 6 hours of marinating time and 3 hours to bake, so you’ll want to plan accordingly. It’s a good marinade for chuck roasts, too. If you like pan juices, add about 2 cups of water to the bottom of the pan during the last hour of baking time, then use the au jus to spoon over individual servings when it's time to eat.


Featured Pinch Tips Video

Rating:

 Be the First

Serves:

4

Prep:

6 Hr 15 Min

Cook:

3 Hr

Method:

Bake

Ingredients

1 or 2 large
jalapeño peppers, stems removed
4 clove
garlic
1 1/2 tsp
kosher salt
1/2 tsp
black pepper
2 Tbsp
white vinegar
1/4 c
olive oil
2 1/2 lb
boneless pork shoulder (or pork butt)

Directions Step-By-Step

1
Combine jalapeños, garlic, salt, pepper, and vinegar in a food processor. Pulse until jalapeños and garlic are finely diced. Transfer to a large bowl (big enough to hold the roast), and stir in olive oil
2
With a knife score shallow cuts over the surface of the pork roast. Place pork in the marinade, and turn to coat evenly with marinade. Cover, and refrigerate 6 hours (over overnight).
3
Preheat oven to 350°F.
4
Place pork in a baking dish, and pour the excess marinade over the top of the roast. Bake, uncovered, for 3 hours or until a thermometer inserted in center reaches 160°F.
5
Remove baking dish from oven, and let the pork rest 10 minutes before slicing or shredding.

About this Recipe

Course/Dish: Roasts
Main Ingredient: Pork
Regional Style: Mexican
Dietary Needs: Low Fat, Dairy Free, Low Carb