This recipe was part of the Tailgating Recipe Touchdown Challenge which ended Sep 13, 2011 12:00 PM. See winners »

• 3lbs of pork shoulder, cut into cubes
• 1 cup of fresh squeezed grapefruit juice or sour orange(if you can find them)
• 2 small red onions, chopped
• 2 good sized shallots, chopped
• 2 long green peppers(Anaheim or Serrano), chopped
• 1 1/2 tsp of salt
• Vegetable oil for frying
• Garnish: Thinly sliced green pepper and raw onion rings

1. Mix together in a bowl the pork, grapefruit juice, onions, shallots, green peppers and salt. Pour mixture into a ziplock bag and massage. Refrigerate overnight.

1. Pour the pork mixture into a large pot and simmer at a very low flame for 1 1/2 hours. No need to add water. When the pork is cooked, drain and rinse in a colander, being sure to remove the bits and pieces of onion, pepper, etc. Allow the rinsed pork to dry on a cutting board for about 15-20 minutes.

1. Heat oil in a wok or black skillet and fry pork to a golden brown. Garnish with sliced green pepper and onion rings.