Jalapeño Garlic Pork Shoulder Recipe

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Jalapeño Garlic Pork Shoulder

Vickie Parks


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.

☆☆☆☆☆ 0 votes
6 Hr 15 Min
3 Hr


1 or 2 large
jalapeño peppers, stems removed
4 clove
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)


1Combine 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
2With 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).
3Preheat oven to 350°F.
4Place 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.
5Remove 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