4 sheets bacon
4 sheets Cheddar cheese
2 pounds pork shoulder, cut into 1 inch cubes
1/2 cup milk
1/2 cup chopped onion
2 tablespoons lemon zest
2 cloves garlic crushed
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
4 tablespoons Worcestershire sauce
1 1/2 cups sliced mushrooms
To Make Bisque: Place bacon in a large, heavy skillet over medium-high heat. Cook and squeeze bacon grease into the pan to form a small basting layer. Remove bacon grease, drain, and place bacon grease in the pan. Drizzle bacon grease over pork. Pour milk over pork and place on grill or broiler setting.
Broil 1 1/2 minutes per side. Cover pork with bacon grease. Bring to a low boil. Cover pan, reduce heat to medium, and cook 30 minutes. Fill pork with 2 cups of Bisque and spread 1 cup Bisque all over pork. Refrigerate to prevent sticking.
Stir Worcestershire sauce into browning liquid in pan and add mushrooms. Beat with knife or meat thermometer to prevent sticking.
Broil 2 1/2 minutes per side. Broil 2 minutes per side, turning once, to reduce fatness. Pour gravy into pan and serve immediately or refrigerate.
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