One of our guests at 677 Prime recently asked for the recipe for our 7 Hour Cherry Pepper Pork.   This is available at all of our locations (Angelo’s 677 Prime, Prime at Saratoga National Golf Course, Aperitivo Bistro, and Angelo’s Tavolo), so I thought I would share it with you to try at home.  Let us know how it turns out!

Seven-Hour Cherry Pepper Pork

Yields: 1 order

Braised Pork

1              6.5 lbs. Pork Butt Shoulders (washed)

10            cloves garlic

1/8 cup   adobo spice

1/8 cup   steak spice

Poke 10 deep holes about ½ inch diameter into each shoulder.  Stuff each hole with two cloves of garlic.  Rub seasonings evenly over pork.  Cover with plastic and foil and place into a 275˚ oven.  Cook for 7 hours.  Remove from pan and let cool slightly.  Shred with forks and remove excess fat.

Store in cooler

Cherry Pepper Demi Glaze

1 cup      cherry pepper vinegar

½ cup     mild cherry peppers – sliced

2 tbl        hot cherry peppers – minced

1 tbl        garlic – minced

½ tsp      dry basil

1 qt         demi glaze

pinch      salt

Reduce all ingredients except demi & salt over high heat until 2 cups remain.  Add demi & salt and bring to boil.  Let simmer for 5 minutes.  Strain and reserve

Seven-Hour Cherry Pepper Pork

5 oz.        braised pork

1 tbl        sweet cherry peppers – sliced

2 oz         cherry pepper demi-glaze

3 oz         shredded pepperjack cheese

2 oz.        fresh fried potato chips

1 tsp       hot cherry peppers – chopped

1 tbl        banana peppers

1 tsp       parsley oil

3              cherry tomatoes – halved

Place braised pork and sweet peppers in pan with cherry pepper demi.  Simmer for three minutes – add cheese on top until melted.  Split chips and pork into three equal portions and place on plate stacked alternating each (i.e. chips, pork, chips, pork, chips, pork).  Garnish the top with the rest of the peppers, parsley oil & cherry tomatoes.