Jalapeño Garlic Pork Shoulder
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1 or 2 largejalapeño peppers, stems removed
1 1/2 tspkosher salt
1/2 tspblack pepper
2 Tbspwhite vinegar
1/4 colive oil
2 1/2 lbboneless pork shoulder (or pork butt)
How to Make Jalapeño Garlic Pork Shoulder
- 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
- 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).
- Preheat oven to 350°F.
- 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.
- Remove baking dish from oven, and let the pork rest 10 minutes before slicing or shredding.