Jalapeno Roast Pork 

1 boneless pork shoulder, about 6 pounds 
2 tablespoons chopped jalapeno pepper (no seeds)
2 tablespoons chopped fresh thyme 
2 tablespoons chopped garlic 
2 tablespoons kosher salt 
2 tablespoons cracked black pepper 
2 tablespoons olive or salad oil 
Juice of two oranges 

Preheat oven to 325 degrees. 

Rinse and pat dry pork shoulder. 

Make several 1/2 inch deep incisions on both sides of meat. 

Mix jalapeno, thyme, garlic, salt, pepper, oil and juice, either 
by hand or pulse in a food processor until just mixed. 

Rub meat with mixture, being sure to stick some of the mixture down 
into the incisions. 

Place meat in a roasting pan, cover with foil and roast three to four 
hours or until meat is fork tender. Add a little water or broth to the 
roasting pan and stir to dissolve any brown bits, then strain and pour 
back over the meat when sliced or shredded.