Jalapeño Garlic Pork Shoulder

Jalapeño Garlic Pork Shoulder

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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.


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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)

How to Make Jalapeño Garlic Pork Shoulder


  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.

Printable Recipe Card

About Jalapeño Garlic Pork Shoulder

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

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