Take thick cut slices of pork shoulder, about 3/4" to 1" thick. Rub with rosemary, dried oregano, salt and pepper. In a cast iron pan, cook in olive oil with crushed red pepper, over low-medium heat for 5 minutes per side (or until desired level of doneness, these will be rare). Serve hot, smothered in the red wine oyster mushrooms sauce. Pair with brussle sprouts and pecan dish.
Worthy of the Motley Cow.
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