Spicy Pork Shoulder
- ~5 pounds of boneless pork shoulder
- garlic cloves
- 2 green peppers
- assorted hot peppers
- 1/2 bunch of celery
- 1 pound of cremini mushrooms
- 2 cans of whole plum tomatoes
- 6 bay leaves
Spread open the pork shoulder. Season with Old Bay seasoning, fresh ground pepper and sliced garlic cloves. Tie and truss the shoulder and season the outside with the Old Bay and pepper. brown the outside in a roasting pan until the whole piece of meat is brown. then take out and make a bed of the peppers, chopped celery and mushrooms which have been quartered. replace the meat and add the 2 cans of the tomatoes with their liquid into the roasting pan. Cover the pan with heavy foil and bake in a 250 degree oven for 5 hours.
Separate the meat, juices and vegetables at the end in separate containers.