Pork shoulder is perfectly suited for stuffed jalapeño peppers due to its succulent fibrous texture. This meat allows you to break it apart into long whole chunks that conform easily to the pepper and still remain intact when handled. Also, the fat rendered from pork shoulder can be brushed on before roasting for added love. If you fear the idea of consuming such a hot pepper, no need to worry because roasting these hot peppers to a muted green color tones down the heat but still leaves a slight kick to the senses. For added dimension to this party-pleasing snack, be sure to choose a sweet barbecue sauce to fill the pepper ( just half-way) before inserting the pork, so it oozes out while roasting.
- jalapeño peppers
- 1 recipe of Adobo Roasted Pork Shoulder
- sweet barbecue sauce
- olive oil
- kosher salt
- black pepper
- Preheat oven to 350 degrees.
- Cut the tops off of the jalapeños and remove the inner ribs and seeds with an apple corer.
- Break apart pork shoulder into pieces suitable for each pepper’s shape, combining pieces if needed.
- Dip pork in barbecue sauce, then fill peppers.
- Line a baking sheet with foil and coat with olive oil. Place stuffed peppers in rows making sure they are not touching. They need a little space around them to roast effectively.
- Brush all sides peppers with olive oil or pork fat rendered from the shoulder. Sprinkle all sides of peppers with kosher salt and black pepper.
- Roast at 350 degrees for about 45 minutes. If you prefer a more charred pepper, feel free to briefly put them under a broiler.