Recipe: Jalapeno Roast Pork

JALAPENO ROAST PORK

"This slow-roasted pork dish came to me from my Bayona partner, Regina Keever. The succulent meat lends itself to two fantastic preparations. For a Latin-inspired meal, serve it with Green Rice. Or make ciabatta sandwiches with Pickled Cabbage and Creole Mustard, from the leftovers."

1 boneless pork shoulder (about 6 pounds)
Juice and zest of 2 oranges (about 2/3 cup)
2 jalape os, 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

Preheat the oven to 325 degrees F.

Rinse the pork shoulder and pat dry. Using a paring knife, make several 1/2-inch-deep incisions on both sides of the meat.

Mix the juice, jalapenos, 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.

Makes 8 to 10 servings
Source: Crescent City Cooking: Unforgettable Recipes from Susan Spicer's New Orleans by Susan Spicer and Paula Disbrowe