Carnitas With Orzo And Peppers In Red Mole Sauce

• 1 boneless pork shoulder butt roast (1-1/2 to 2 pounds), cut into 1/2-inch cubes
• 1-1/2 teaspoons salt, divided
• 1/2 teaspoon pepper
• 1 cup uncooked orzo pasta
• 1 each medium green, sweet red and yellow peppers, chopped
• 2 jalapeno peppers, seeded and chopped
• 1 medium onion, chopped
• 1 tablespoon olive oil
• 1 cup chicken broth
• 1/4 cup red mole sauce
• 2 tablespoons tomato paste
• 1 cup quesadilla or Monterey Jack cheese, shredded

1. Place pork in a 15x10x1-in. baking pan; sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake at 325u0b0 for 1-1/2 hours or until tender. Remove pork from oven. Increase oven setting to 350u0b0.
2. Meanwhile, cook pasta according to package directions; drain and set aside. In a large skillet, saute peppers and onion in oil until crisp-tender. In a greased
3. , combine the orzo, peppers and onion.
4. In a small saucepan, whisk the chicken broth, mole sauce, tomato paste and remaining salt. Cook and stir until thickened and bubbly. Pour over orzo and vegetables. Stir in pork; sprinkle with cheese. Cover and bake 35-40 minutes or until heated through. Uncover; broil 3-4 in. from the heat for 4-5 minutes or until cheese is golden brown.
5. Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake casserole as directed, increasing time as necessary to heat through.

pork shoulder butt roast, salt, pepper, orzo pasta, medium green, peppers, onion, olive oil, chicken broth, sauce, tomato paste, quesadilla

Taken from www.tasteofhome.com/recipes/carnitas-with-orzo-and-peppers-in-red-mole-sauce/ (may not work)