jalapeño-Roast Pork

Main Course

Recipe courtesy of Crescent City Cooking by Chef Susan Spicer

Serves 8-10

  • 1 boneless pork shoulder (about 6 pounds)
  • Juice and zest of 2 oranges (about ⅔ cup)
  • 2 jalapeños, 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

Jalapeno Roast Pork

Jalapeno Roast Pork

Click image to enlarge



Preheat the oven to 325ºF.

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.


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