Pulled Pork Stuffed Peppers

Description

Awesome... just Awesome!!

Details

Cooking Time:		30
Recipes Makes:		6
Calories:		241
Carbs:		19.6
Fat:		12.1
Protein:		13.2

Ingredients

• 1 tsp vegetable oil
• 5 lbs pork shoulder
• 3 tsp kosher salt
• 1/2 tsp fresh ground black pepper
• 1/2 cup water
• 1 tsp kosher salt
• 1 large onion, sliced thin
• 15 oz can fire roasted diced tomatoes
• 2 cloves garlic, peeled and crushed
• Juice of 1 lime
• 6 Bell Peppers
• Cheese (your Choice - I used a little provolone)

Directions

For the Pork:

1. Brown the pork: Heat the vegetable oil in a 12 inch fry pan over medium-high heat until shimmering. While the pan is heating, sprinkle the pork roast evenly with 3 tsp kosher salt and the black pepper. Put the roast in the pan, fatty side down. Sear the roast for 3 minutes, or until well browned. Flip the roast, and sear for another 3 minutes on the other side. Move the pork roast into the slow cooker.
2. Deglaze the pan: Reduce the heat in the fry pan to medium and add the 1/2 cup water. Heat for a minute, then scrape the bottom of the pan to loosen up all the browned bits of pork into the water. Add the rest of the ingredients, stir, bring to a simmer, then pour over the pork in the slow cooker.
3. Slow cook the pork: Cover and cook on LOW heat for 10 hours or HIGH heat for 5 hours.
4. Take out and Shred

For the Peppers:

1. Preheat oven to 400 F.
2. Cut bell peppers in half, scoop out stems, seeds, veins, etc...
3. Stuff with the Pork, and  little bit of cheese
4. Bake in the oven for 15 minutes
5. Take out, top with More Cheese and bake for another 5 minutes until melty

 

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