INGREDIENTS
5 lb
pork shoulder (bone-in, skin-on, and scored)
3 cloves
garlic
1 tsp
garlic powder
1
scotch bonnet pepper (whole)
1/2
green Cubanelle pepper
8
sprigs thyme
1
sprig rosemary
2 tbsp
tarragon (chopped)
4 tsp
dried oregano
1 1/2 tsp
freshly ground black pepper
3 tbsp
salt
5 tsp
red wine vinegar
2 tsp
chili powder
1/4 cup
orange juice
1
Japanese eggplant
1
yellow squash
1
zucchini
1
red bell pepper
1
ear of corn
1 lb
orzo
2
lemons
3/4 cup
extra virgin olive oil (plus, 2 tablespoons)
1/2 cup
flat leaf Italian parsley
salt & freshly ground black pepper (to taste)