INGREDIENTS:
- One 4 to 5 lb. bone-in pork shoulder (Boston butt)
- kosher salt
- 1 T. vegetable oil
- 3 c. low sodium chicken broth
- 1 white or yellow onion, peeled & quartered
- 1 T. dried oregano leaves
- 1 tsp. ground cumin
- 1 tsp. paprika
- 4 sweet bell peppers – I like 1 each of green, red, orange and yellow
- 1 T. butter
- 1 T. olive oil
INSTRUCTIONS:
- Remove the meat from the refrigerator an hour before starting to cook. Rinse and pat dry with a paper towel. Sprinkle lightly all over with salt.
- Preheat oven to 350°.
- Heat a 5 to 7 quart French oven over medium to medium-high heat. Add oil. When oil is hot and starts to shimmer, add pork. Cook until nicely browned and then turn, repeating that same process until all sides are browned. Add broth, onion, oregano, cumin, and paprika. Turn heat up a bit to bring liquid to a boil. Then spoon some of the hot liquid over the top of the meat. Place the cover on and transfer to preheated oven. Cook until meat is literally falling apart, about 4 hours, spooning liquid over meat once or twice during cooking.
- About half an hour before the meat will be done, prepare the sweet peppers. Cut into long slices, about 1/4″ wide or so. Heat a wide skillet over medium heat. Add butter and olive oil. When the butter has melted, add the peppers, stirring to coat. Cook for about 10 minutes, letting them soften up. Then turn up the heat to medium-high. Let the peppers start to darken and char, stirring every couple minutes. When peppers reach your desired doneness, remove pan from heat. Transfer peppers to serving dish.
- When the pork has finished cooking, remove pot from the oven and place on stove top. Transfer meat to a platter. With a large spoon, push meat off the bone in chunks; discard bone and any large pieces of fat. Put meat back in pot and turn on heat to medium-high; cook, stirring to break it up with a spoon, until liquid in pot has almost entirely evaporated and meat begins to sizzle and caramelize, 5 to 10 minutes (the meat should pull into shreds very easily as you work). Serve with small (taco or fajita size) warm tortillas, the sauteed peppers, and your choice of condiments. A great alternative is to skip the tortillas and serve everything over white rice.
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