Preheat your charcoal grill. Season the Iberico pork shoulder with olive oil, sea salt, black pepper, and arbol chili powder. Let it marinate for at least 30 minutes.

Grill the Pork

Place the marinated pork shoulder on the grill and cook for about 1.5 to 2 hours, turning occasionally until it reaches an internal temperature of 145°F (63°C). Remove from the grill and let it rest for 10 minutes before slicing.

Char the Peppers

While the pork is resting, toss the baby bell peppers with olive oil, salt, and pepper. Grill them for about 10 minutes until charred and tender.

Make Masa Hushpuppies

In a bowl, mix cornmeal, flour, baking powder, milk, and egg until well combined. Heat oil in a deep pan and drop spoonfuls of the mixture into the hot oil. Fry until golden brown, about 3-4 minutes. Remove and drain on paper towels.

Prepare Cashew Butter Sauce

In a small bowl, mix cashew butter with honey until smooth. You can add a little water if it's too thick.

Serve

Slice the pork and serve it on a platter with charred baby peppers, hushpuppies, and drizzle the cashew butter sauce on top.