Probably there are lots of people who can positively identify cuts of meat without the handy plastic signs, but I’m not one of them. I just don’t cook enough of it. This lack of skill makes going to a real Carneceria a somewhat daunting task. That said, the guys at my local one couldn’t be nicer, and are also fluent in English, which makes translating the little Spanish signs relatively straightforward.
The CSA peppers are abundant, and so when my friend J said that she was making a roast pork shoulder with peppers, I knew that I would have to do the same. And also invite friends over, because there’s no point in using up all your peppers only to eat the same meal for the next 14 days straight.
I’m going to link to the recipe, because it’s nicely formatted and also long, and it’s a bit too much effort to recreate that here. But first a few notes:
- you can easily double the chiles and still have it be relatively mild because when you cook chiles forever they lose some of their heat
- you can make it up to the oven part and then instead, throw it in your crock pot for 8 hours on low
- you may want to cut the roast in half to reduce the amount of liquid needed to cover it up