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Chimichurri Pork Shoulder with caramelized shallots and peppers


4 pounds pork shoulder, cut into steaks or cubed and skewered

3 Tablespoons olive oil

For the sauce:

6 cloves of garlic

1/4 cup red wine vinegar

1/2 cup olive oil

1 cup cilantro leaves

1/2 cup parsley leaves

1 Tablespoon dry oregano

1 Tablespoon Pro Seasoning (or salt and pepper to taste)

For the Peppers and Shallots:

3 red bell peppers, sliced

5 shallots, sliced

Method of prep:

Place all of the sauce ingredients into a blender and pulse until the sauce is mixed but still has texture. Marinate pork in half of the sauce for 2-24 hours, save the rest of the sauce to top the pork. Heat a skillet over medium high heat. Add the oil to the pan and allow to smoke. Remove the pork from the marinade and pat dry. Add the pork to the pan and cook on medium to 150 degrees internal temperature. Remove from pan and rest the pork on a cutting board or plate. Add the peppers and shallots to the hot pan and cook on medium for about 20 minutes, covered. Flash the pork in the pan briefly to reheat and serve! I recommend serving over rice. Put the rice on the plate first, then peppers, then pork, and top with peppers and shallots!

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