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Jack does a recipe from his friend Chef David. Does Jack ever run out of Pig?
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Here is the recipe:
ingredients:
Marinated Pork
5 lbs. pork shoulder
1 Tablespoon Kosher Salt
1 Tablespoon black pepper
1 Tablespoon garlic powder
1 Tablespoon Oregano
1 Tablespoon Cumin
4 Tablespoon olive oil
1 medium yellow onion (medium diced)
3/4 green bell pepper (medium diced)
5-7 cloves of garlic (minced
2 tablespoon of olive oil
Salt & Pepper (pinch of each)
2 large cans of Enchilada Sauce
2 small cans of diced Ortega chilies
10 oz button Mushrooms (quartered)
1 pack thin bacon sliced
Directions:
Cut pork in the 1″ cubes.
mix pork with 2 tbsp of oil, salt, pepper, garlic powder, oregano, cumin in ziplock bag. Let air out and seal. marinate over night.
Next day, brown the pork in 2 tablespoons of oil. Don’t crowd the pan. give it plenty of room between pieces.
move browned pork to casserole dish. Save oil for next step.
Sweat onions, peppers and garic in oil with (with salt & pepper) over medium heat. strain veggies and place in casserole dish with pork.
add enchilada sauce, ortega chilies, mushrooms and bacon to casserol dish and mix all ingredients. Cover tightly with foil and cook at 350 degrees F for 2 hours. or until fork tender.
Serve as a side dish, with chips or topping for a burrito. Enjoy.
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