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Description
This recipe is courtesy of thiswortheylife.
Ingredients
US|METRIC
4 SERVINGS
- 14 3/4 lb. bone-in pork shoulder
- 1 cup seasoning (blend, mushroom umami mushroom herb rub)
- 2 sweet onions (large)
- 6 Tbsp. extra-virgin olive oil (divided)
- 1 1/2 Tbsp. coarse sea salt
- black peppercorns (freshly cracked, 3-4 turns)
- 1 red onion (medium, peel and chopped)
- 1 sweet potato (large, peeled and cut into 1/2-inch cubes)
- 1 red bell pepper (large)
- 1 jalapeño pepper (large)
- 8 mini peppers (tri-color)
- 2 Tbsp. water
- 2 avocados (ripe but firm)
- 3 eggs
- 1 can black beans (rinsed thoroughly)
- 1 cup white cheddar (freshly grated)
- 1 cup cilantro leaves
- hot sauce
- hot sauce (Green chili)
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Directions
- Peel and slice two large, sweet onions, and place the onions in the bottom of the 9- x 13-inch pan. Season the onions with coarse sea salt and a few turns of freshly cracked black peppercorns.
- Remove the bone-in pork shoulder from the meat packaging. Place the pork on a clean cutting board, apply two tablespoons of EVOO, and rub the oil over the entire surface area of the pork. Put on your latex gloves and use paper towels to remove as much moisture from the pork as possible.
- Using a sharp knife, score the fat cap with a criss-cross pattern. Place the pork shoulder into the aluminum pan on top of the onions. Add half of the rub mixture to the top of the pork and work it with your fingers. Flip the meat over and repeat. Allow the meat to rest at room temperature for 20 to 30 minutes.
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