This roasted pork is great for meal prep. The sweet and spicy glaze adds a great kick to this dish. This healthy recipe is great for many different meals.
I have always been a huge fan of no fuss meal prep. This is one of those recipes. Just pop it in the oven and let it do all the work. The pest part about this is it can be incorporated in all kinds of dishes. It is great for tacos, protein bowls, breakfast burritos, as a sandwich over slaw, or as a slider.
In this recipe
Pork shoulder or pork butt depending on the part of the shoulder it is cut from is a great protein for this recipe. I have enjoyed it because it is budget friendly and makes a ton of food. The best part is it just tastes good. There is nothing better than a healthy option that doesn’t take much work, creates a high yield, and is budget friendly.
When making the rub it is important to make sure all of the pork shoulder gets covered. If time permits I will put the dry rub on at least 3 hours before cooking begins and let the roast sit in the refrigerator during that time. If you do this pull out of the refrigerator an hour before cooking or additional time will need to be added.
This recipe calls for a 7 pound pork shoulder roast. If one that size cannot be found then increase or reduce the cooking time to account for the change in size. Use the rule of thumb at 375 or gas mark 5 cook pork at 20 minutes per pound.
This will give you a great estimate for how long it will need to cook. If the roast is cold when cooking then add an additional 20-40 minutes depending on the size of the roast.
The glaze can be made as thick or thin as you desire. The sauce will be very spicy if you try it by itself. Once it is spread over all of the pork the heat will subside quite a bit. With that in mind you can alter the the level of heat by increasing or reducing the jalapenos in the sauce. I have found that reducing by half gives the best consistency.
Roasted Pork Shoulder with Jalapeño Glaze
- Sheet pan with rack
- Roasting pan with rack
- Aluminum foil
- Mixing Bowl
- Parchment paper
- 7 lb pork shoulder
- 3 tbsp sage chopped
- 6 garlic cloves minced
- 3 tbsp avocado oil
- 1½ tbsp thyme
- 1½ tbsp lemon zest
- 1 tbsp lime zest
- 1½ tbsp salt kosher
- 2 tbsp ground pepper
- ¼ cup honey
- ¼ cup tequila
- ½ cup lime juice
- ½ cup lemon juice
- 1 cup orange juice
- 2 jalapeño peppers sliced
- 2 tbsp orange zest
- ¼ cup parsley chopped
- ¼ cup cilantro chopped
- Preheat the oven to 375°F or gas mark 5. Line the sheet pan with foil if using and place rack on top and place parchment paper on top. If using the roasting pan place a rack inside.
- Combine all of the spice rub ingredients into a mixing bowl. Coat the entire pork shoulder with the spice rub and place on the rack. Roast for 20 minutes per pound or until internal temperature reaches 165°F or 74 C.
- While the pork is roasting add all of the glaze ingredients to a saucepan and reduce by half. The mixture should start turning into a syrup. Pass the glaze through a strainer to remove the zest and peppers and set aside.
- Once the pork has cooled long enough to handle shred, toss with the glaze and garnish.