Recipe for Jalapeno Garlic Pork Shoulder at Life's Ambrosia

These last two months have been a whirlwind. I know Thanksgiving happened. I know Christmas came, followed by the New Year but man oh man has it gone by in a split second. I didn’t even have a chance to make Christmas cookies this year. I suppose when you live your life in 3 hour nursing session increments then that is bound to happen. However in between these sessions, I did manage to make this succulent, spicy, garlicky pork shoulder. With it’s easy prep, long but inactive cooking time, this is the perfect dish for this new mama.

I didn’t eat a lot of pork during my pregnancy. First of all salami and ham were off limits. And second, aside from the two things I couldn’t eat, pork just did not sound good to me. Like. At. All. I am making up for lost time now as I have eaten my fair share of salami, ham and I’ve actually made this pork twice in the last two weeks with another dinner planned this week. What is great about this dish, the pork is great as an entree by itself but it can also be used in many different recipes, a couple of which I hope to share with you in the coming weeks. In the meantime you’ve got to try this. And if you have one, it would be great cooked in a slow cooker.

Jalapeno Garlic Pork Shoulder Recipe

Succulent roasted pork shoulder with jalapenos and garlic.

Serves 4

Prep time: 6 hr 20 min

Cook time: 3 hr

Ingredients:

2 jalapenos, stem removed
4 cloves garlic
1 1/2 teaspoons kosher salt
2 tablespoons vinegar
1/4 cup olive oil
2.5 pounds boneless pork shoulder

Instructions:

Combine jalapenos, garlic, salt and vinegar in a food processor. Pulse until jalapenos and garlic are finely diced. Transfer to a large bowl and stir in olive oil.
Use a knife to put shallow cuts all over the pork shoulder. Place the pork in the marinade and turn to coat completely. Cover and refrigerate for 6 hours or overnight.
Preheat oven to 350 degrees.
Place the pork in a baking dish. Pour the excess marinade over the top. Bake uncovered in preheated oven for 3 hours or until a thermometer reaches 160 degrees. Remove from oven and allow to rest 10 minutes before slicing or shredding.

Enjoy!

Responses to "Jalapeno Garlic Pork Shoulder"

“
Anything With Garlic and Jalapeno, and I’m in!! Great Recipe Des!
”

- Jessen

“
This stuff is so good! I accidentally got a bone in pork loin, how should I cook it? Also could you put the boneless pork in a crock pot?
”

- megan

“
Did you get a bone in pork shoulder or pork loin? You could cook it the same way. With a bone it it will simply take a bit longer. Yes you could put the boneless pork in the crockpot. When I do that I like to add a couple cups of broth and some sliced onion on the bottom. Happy cooking!
”

- Deseree

“
I’m interested in cooking this for a dinner party. What do you serve with it? Thank you!
”

- serena

“
Hi Serena! This would be great at a dinner party! I serve it with rice and so I can spoon the pan juices over the top. A salad with lots of tomatoes and avocados would also be a nice accompaniment.
”

- Deseree

“
Cooking this right now… Wow. It smells delicious!
”

- Diana

“
This was wonderful! I used a chuck roast instead of a pork shoulder. The marinade was great! Check it out at:

http://noutensilunused.blogspot.com/2012/08/jalapeno-garlic-chuck-roast.html
”

- Kathleen

“
I have tried several pork shoulder recipes, but your recipe is my new favorite. I marinated the meat overnight, roasted it at 350 degrees for about an hour, then lowered the temperature to 325 (It may be my oven, but 350 seemed too high). About halfway through, I added about two cups of water to the bottom of the roasting pan to pick up the drippings. It made a nice au jus to spoon over the meat and the rice I served with it. Thanks for a rocking recipe.
”

- Laurel