YOUR SOLIN GENERATED RECIPE
Slow-roasted pork shoulder layered over crisp mini bell pepper 'chips' and topped with protein-rich black beans, creamy avocado, and a dollop of tangy Greek yogurt.
INGREDIENTS
4 oz pork shoulder
2 cups mini bell peppers
0.25 cup black beans
0.5 oz cheddar cheese
0.25 cup Greek yogurt
0.25 whole avocado
0.25 cup salsa
1 tsp olive oil
0.5 tsp smoked paprika
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 300°F and rub the pork shoulder with olive oil, smoked paprika, garlic powder, sea salt, and black pepper.
Place the seasoned pork in a small roasting dish, cover tightly with foil, and slow-roast for 3 to 4 hours until the meat is tender and shreds easily with a fork.
Slice the mini bell peppers in half lengthwise and remove the seeds and stems to create small boat-shaped 'chips'.
Arrange the pepper halves on a parchment-lined baking sheet and evenly distribute 4 oz of the shredded pork, black beans, and shredded cheddar cheese over them.
Place the baking sheet under the broiler for 2 to 3 minutes until the cheese is melted and bubbly and the peppers are slightly charred.
Remove from the oven and garnish with a dollop of Greek yogurt, fresh avocado slices, and your favorite salsa before serving warm.