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BABA'S PORK & PEPPERS: Date Added: 27 Jul 2010
Listed in: Pork

5# - Pork Butt or Pork Shoulder or Pork Tenderloin.
1 - each of Red Bell, Green Bell & Yellow Bell Peppers.
****Note: I use 8 Bannana Peppers & 1 Hot Pepper in place of the Bell Peppers****
1 - Onion - cut into 10th's
5 - Cloves of Garlic - minced
Olive Oil or Canola Oil

Cooking Instructions

In stewing pot pour oil twice around pot.
Stir in Onions until translucent.
Add minced Garlic and STIR.
Stir in sliced peppers of your choice until softened.
Season with your choice of VALERIE'S SEASONING.
Stir for a couple of more minutes until seasonings blend.
Remove from pot with slotted spoon and place on platter.
Trim off all excess fat off of your choice of Pork, cut pork into cubes or strips diaganolly.
Season you meat liberally with VALERIE'S SEASONINGS.
Place your meat into pot and stir until meat is browned.
If there is not enough juices from your meat, then add 2 inches of water, season again until desired taste.
Cover and let simmer until meat is TENDER, if more liquid is needed, then add a little more water.
STIR, STIR & STIR do not let burn.
When meat is nearly tender, then add your Onions, Garlic and Peppers mixture and blend together with the Pork leave UNCOVERED and let cook for approximately 20 mins.
****This receipe is put in because of my cousin Joannes Husband Charles. He had this many many years ago (back in the late 1960's)
and still raves about it. Well Charles please Enjoy.****

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