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Ingredients
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Pork Shoulder
Nectarine Salsa
Summer Beans
Method
Cooking the Pork Shoulder
Prepare the Pork
Preheat your oven to 300°F (150°C). Rub the pork shoulder with salt, black pepper, and olive oil. Spread the Calabrian chili paste over the pork to coat evenly.
Rest
Remove the pork from the oven and let it rest for at least 20 minutes before shredding.
Making the Nectarine Salsa
Combine Ingredients
In a mixing bowl, combine diced nectarines, red onion, chopped cilantro, lime juice, and salt. Stir well to combine and set aside.
Cooking the Summer Beans
Sauté the Beans
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add the trimmed green beans, season with salt, and cook for about 5-7 minutes until tender but still crisp.
