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February 20, 2008 / Tony

Pork Shoulder with Assorted Hot Peppers

It really doesn’t get much easier than this recipe:

Pork Shoulder with Assorted Hot Peppers

1 4 lb pork shoulder

5-10 assorted hot peppers, split and seeded

Kosher salt


Olive oil

Place a little bit of olive oil in a Dutch Oven or a heavy pan large enough to hold the pork shoulder.  Heat the pan over medium-low heat.  Add the pork shoulder and season with the salt and pepper.  Place the peppers on top of and around the pork shoulder.  Cover and cook for about 4 hours, turning occasionally, or until tender. 

The meat turns out tender and just a tiny bit spicy with a wonderful “gravy” in the bottom of the pan.  It’s wonderful in a tortilla shell with avocado, salsa, and some of the cooked peppers from the pan. 

Here’s pictures of the uncooked pork shoulder, the cooked pork, and how I served it:






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