Braised Pork Shoulder with Spicy Red Pepper Sauce

I had a little pork shoulder left over from my recent sausage-making experiment. Chef Grant, a friend from CrossFit Freedom, suggested the following recipe. The only problem with it is that we were left wanting more! This is a delicious use of pork shoulder, a cut that I have always reserved for the crock pot or smoker. I made this with about 2 pounds of pork shoulder, but have upped the quantity in the recipe so that you can have your fill, with some possible leftovers. You could also use thick-cut pork shops for this recipe. I was happy to finally use the dried chiles my brother-in-law had given me from his garden. The spice wasn't overpowering, but just the right amount. If you don't have dried chiles, try adding some cayenne pepper instead. I served these with fork-mashed sweet potatoes, which you can bake at the same time as the pork. When I made this meal, I was running to and from my children's various activities. I didn't want the pork to overcook, so after an hour, I reduced the temperature to 250 degrees F and let the pork cook for about 2 additional hours while I was gone. It turned out great! The instructions below are as given by Grant. Enjoy!

Serves 4.

Ingredients
3-4 pounds pork shoulder
4 cups chicken stock
4 dried hot chili peppers
1 cup hot water
4 cloves garlic, smashed
2 yellow onions, chopped
2 red bell peppers, chopped
1 Tbsp coconut oil or olive oil
sea salt
freshly ground black pepper
Side
4 sweet potatoes or yams
grass-fed butter (optional)

Preparation

Saute pork pieces until just browned.

1. Preheat oven to 350 degres F.
2. Rinse potatoes and place on a baking sheet.
3. Cut pork into pieces that are roughly 4 inches across and 1 to 1 1/2 inches thick. Season both sides with salt and pepper.
4. Place chiles in hot water for 2-3 minutes to soften them. Remove chiles and discard water. Slit chiles lengthwise and remove seeds and stems.
5. Warm oil in a large stock pot or deep skillet over medium-high heat. Add pork medallions and let cook on one side for 2-3 minutes or until just browned. Use tongs to flip and brown the other side.
6. While the second side browns, add onion and peppers and saute for 2-3 minutes with the pork.
7. Add chicken stock, garlic, and chili peppers, stirring gently to combine the vegetables and stock.
8. Cover and bake for 1 1/2 to 2 hours, or until pork is very tender. Place potatoes in the oven about 1 hour prior to then end of your cook time.
9. Transfer the pork to a platter and keep warm. Remove potatoes from the oven.
10. Use a slotted spoon to transfer veggies to a medium bowl. Use a stick blender to puree into a sauce, using the reserved stock to thin the sauce, if desired. (I did not need to thin my sauce.)
    NOTE: You can also transfer the veggies to a food processor and process them or transfer the broth to a bowl and use a stick blender to puree the veggies in the skillet.
11. To serve, plate 2-3 medallions and drizzle with sauce. Slit potatoes and mash the insides with a fork; scoop onto plates or serve in the skin. Season with salt and pepper and top with butter, if desired.