2 pounds pork butt roast
4 tablespoons vegetable oil
1 (10 ounce) can Italian-style dried oregano, chopped
1/2 cup crushed red pepper flakes
1/4 cup salt
1 pound Swiss cheese, sliced, cooked and crumbled
4 cloves garlic, minced
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried basil
4 ounces dry bread crumbs
Rub roast using a small, sharp knife, ending with a knife blade. Heat oil or butter in a large pot over medium heat. Drain roast and place in oil/butter mixture. Bring to a boil. Reduce flame, cover and simmer about 15 minutes, scraping up fat to prevent browning. Pour sauce into bell pepper halves and cheese clams; add to oil/butter mixture.
Add garlic, onion powder, basil, bread crumbs, tomatoes and cheese, salt, oregano and pepper flakes. Simmer about 15 to 20 minutes, stirring occasionally, to allow flavors to blend.
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