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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.
Succulent roasted pork shoulder with jalapenos and garlic.
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Prep Time 6 hrs 20 mins
Cook Time 3 hrs
Total Time 9 hrs 20 mins
Course Main Dishes
Cuisine American
Servings 4 Servings
Ingredients
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.
Notes
Enjoy!
Tried this recipe?Mention @lifesambrosia or tag #lifesambrosia!
Keywords: boneless pork shoulder, comfort food, dinner, entree, Food, pork shoulder, Recipe, roast, simple, slow cooker, spicy
Leave a Comment
Reply
Marie-Louise Obst
November 24, 2015 at 12:33 pm
All information i find online for cooking times call for 30 minutes of roasting per pound. 3 Hours seems way excessive for 2.5 pounds of roast? Any suggestions?
Reply
Des @ Life's Ambrosia
November 24, 2015 at 9:19 pm
While I did cook mine for three hours you could always cook it for less time, start checking after 2 hours. What you are looking for, aside from it being cooked through, is that it pulls apart easily. Hope this helps!
Reply
Marie-Louise Obst
November 25, 2015 at 9:22 am
That makes sense. the longer you cook the more tender it becomes? But it doesnt get dry uncovered and without extra liquid?
Reply
Carlita
February 3, 2015 at 5:26 pm
What do I add when cooking in the slow cooker
Reply
Deseree
August 8, 2013 at 1:42 pm
You’re welcome laurel!
Kari- Thanks! You could easily make this into pulled pork for sliders by popping it in the slow cooker on low for 8 hours. I would add in a cup of two of beef broth to cook in in. For the slaw, I think a pineapple version would be great. I love pineapple with jalapenos so I think that’d be great. If you end up making this I’d love to know how it goes!
Reply
kari
August 8, 2013 at 10:54 am
Hi, I am LOVING the sound of this! I am thinking about doing this recipe for my husband’s lakeside picnic party. I am not the greatest cook but can follow a recipe pretty well. ;) Is there a way to make this pulled pork for sliders? I was also thinking a pretty colorful slaw would be cute. Maybe pinapple or apple based slaw to add some sweetness. Do you think that would work? Any advice would be greatly appreciated. kp
Reply
Laurel
August 19, 2012 at 1:00 pm
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.
Reply
Kathleen
August 9, 2012 at 7:38 am
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
Reply
Diana
April 20, 2012 at 3:02 pm
Cooking this right now… Wow. It smells delicious!
Reply
serena
April 7, 2012 at 8:48 pm
I’m interested in cooking this for a dinner party. What do you serve with it? Thank you!
Reply
Deseree
April 9, 2012 at 6:06 pm
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.
Reply
megan
February 6, 2012 at 7:36 pm
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?
Reply
Deseree
February 7, 2012 at 12:01 pm
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!
Reply
Jessen
January 3, 2012 at 6:05 am
Anything With Garlic and Jalapeno, and I’m in!! Great Recipe Des!
