Prep your salsa, onions, potatoes & pork the day ahead…
8 ripe roma tomatoes, chopped
1/2 red onion, chopped
2 jalapeno, minced
12 cilantro sprigs, chopped
6 garlic cloves, minced
Juice of 2 lime
1/3 cup olive oil
3/4 teaspoon salt
Directions: In a mixing bowl, combine all ingredients together. Toss thoroughly. Let stand refrigerated overnight.
Potatoes: Bake 4 large russet potatoes & refrigerate after cooking. Once cool, peel & cube
Pork: Braise 4 lb. of cubed boneless pork shoulder (butt) until fork tender then refrigerate. Once cool, shred with a fork and season with salt & pepper to taste.
Onions & Peppers: Sweat 2 large sweet onions and 4 large frying peppers, refrigerate after cooking.
Method and additional ingredients on day 2: In a 12” cast iron skillet or large baking dish, layer the following ingredients in this order:
Onions & peppers
Sliced jalapeno peppers
Sweet roasted red pepper strips
drizzle with sour cream & your favorite BBQ sauce
Shredded pepper-jack cheese
Oven at 350F (heat through time approximately 1 hr)
Make three layers, do not add the last layer of cheese until you have an internal temperature of 160F. Then remove the dish from the oven, add the cheese, a few jalapeno slices and return to the oven.
Remove from the oven when you have an internal temperature of 165F, drizzle the top of the dish with sour cream and then sprinkle some chopped cilantro & small diced roasted red pepper for additional garnish.
Spoon & serve!