Susan Spicer's "Jalapeño Roast Pork " is terrific and very easy. Wonderful paired with her "Green Rice".
Preheat oven 375'
Rinse and dry shoulder
Make 1/2" slits all aver meat
Juice /seat of 2 oranges (2/3c)
2 jalapeños stem, seed, dice (I like it spicier thus don't seed)
2T fresh thyme
2T minced garlic
2T kosher salt
2T cracked blk pepper
2T olive oil
Rub the meat with the mix, massaging some into the incisions
Put in roasting pan fat side up
Cover with foil and roast 3-4 hours till fork tender
Remove from pan, shred meat when cool enough to handle
Add a bit of water or broth to pan to dissolve brown bits
Pour over sliced or shredded meat
NOTE: this recipe is for 6 # roast, increase marinade/cooking time accordingly.
1med. Onion, chopped
2 poblano peppers (roasted,peeled, seeded, chopped)
1C coarsely chopped cilantro
1/2C scallions, chopped
2garlic cloves, chopped
2c chicken stock
2T olive oil in 2qt. Saucepan, med high heat
2C medium or long grain rice
Coo, stir briskly 5 mins. Or till rice turns light golden
Cook 2-3 min
Bring to boil, cover reduce heat, cook 15 min.
Remove pan from heat, let sit covers 5-10 min.
Fluff and serve.
This is best plated then topped with pork and juices