Info
- Course: Main Course
- Skill Level: Easy
- Cost: Moderate
- Favorited: 33 Times
Can be made ahead of time.
The World’s #1 Collection of Cookbook Recipes Online
New Recipes on Cookstr: Black Bean Feijoada Over Spicy Rice | Spice Route Chicken | Portobello “Pizza” Margherita | Fish in Foil with Zucchini Ribbons
Jalepeño-Roast Pork
Cookbook
This slow-roasted pork dish came to me from my Bayona partner, Regina Keever.
Yield : Makes 8 to 10 servings
Prep Time : 4 Hours
Ingredients
- 1 boneless pork shoulder (about 6 pounds)
- Juice and zest of 2 oranges (about 2/3 cup)
- 2 jalapenos, stemmed, seeded, and diced
- 2 tablespoons chopped fresh thyme
- 2 tablespoons minced garlic
- 2 tablespoons kosher salt
- 2 tablespoons cracked black pepper
- 2 tablespoons olive or vegetable oil
Directions
Preheat the oven to 325°F.
Rinse the pork shoulder and pat dry. Using a paring knife, make several ½-inch-deep incisions on both sides of the meat. Mix the juice, jalapeños, thyme, garlic, salt, pepper, and oil, either by hand or by pulsing in a food processor until just mixed. Rub the meat with the mixture, being sure to massage some down into the incisions.
Place the meat in a roasting pan fat side up, cover with foil, and roast for 3-4 hours, or until the meat is fork-tender. Cool, remove it from the pan, then shred or slice the pork as desired. After the meat has been removed, add a little water or broth to the roasting pan and stir to dissolve any brown bits, then strain the juices and pour them back over the sliced or shredded meat.
©
Nutritional Information
Nutrients per serving
This recipe serves 10.
373 kcal
2 % daily value
4 % daily value
0 % daily value
1067 mg
66 mg
58 g
0 g
0 g
1 g
177 mg
1530 mg
3 g
13 g
17 % daily value
Other Recipes You Might Like
Cassoulet
by Julee Rosso and Sheila Lukins
