In a small Mixing Bowl, combine all dry rub ingredients: 2 tbsp brown sugar packed, 1 tbsp smoked paprika, 1 tbsp kosher salt, 1 tsp black pepper freshly ground, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp ground cumin, ½ tsp cayenne pepper, and ½ tsp dry mustard. Mix well until evenly combined.

Pat the 4 lb bone-in pork shoulder also called pork butt or Boston butt completely dry with paper towels. Coat all sides evenly with the 2 tbsp yellow mustard used as a binder for the rub — this acts as a binder and won't affect the flavor. Then press the dry rub generously all over every surface of the pork, including the underside and any crevices.

For best results, place the rubbed 4 lb bone-in pork shoulder also called pork butt or Boston butt on a plate, cover loosely with Plastic Wrap, and refrigerate for at least 1 hour or overnight. This allows the rub to penetrate the meat. If short on time, you can proceed immediately.

Rinse peppers under cold water and pat dry. Slice off tops and bottoms, stand upright, and cut down along the inside to remove seeds and white ribs. Slice lengthwise into ½-inch strips; halve crosswise for shorter pieces. Keep sizes uniform so everything cooks evenly. If adding onion, slice it now. Measure out olive oil, salt, and pepper. Have everything ready before the pan goes on — sautéing moves fast.

Heat a large Skillet over medium heat. Add 1 tbsp olive oil per 2 peppers; warm 30–60 seconds until shimmering. Add pepper strips in a single layer — work in batches if crowded. Season with salt and pepper, stir to coat. Cook over medium heat, stirring every 2–3 minutes, for 6–10 minutes. At 6 minutes: slightly softened with snap. At 10 minutes: tender throughout with light color. For very soft peppers, cook 30–40 minutes over medium-low, stirring occasionally. Add garlic halfway through cooking. If browning too fast, add a splash of white wine or water and briefly cover to steam.

Carefully remove the 4 lb bone-in pork shoulder also called pork butt or Boston butt from the Oven. Transfer it to a large Cutting Board or Baking Sheet and let it rest, uncovered, for 20–30 minutes. Reserve the pan drippings — don't throw them away!

Using two forks or your hands (once cool enough to handle), shred the 4 lb bone-in pork shoulder also called pork butt or Boston butt, discarding the bone and any large pieces of fat. The meat should pull apart effortlessly. Skim the fat off the reserved pan drippings and pour a few spoonfuls back over the shredded meat to keep it moist and flavorful.

Rinse peppers under cold water and pat dry. Slice off tops and bottoms, stand upright, and cut down along the inside to remove seeds and white ribs. Slice lengthwise into ½-inch strips; halve crosswise for shorter pieces. Keep sizes uniform so everything cooks evenly. If adding onion, slice it now. Measure out olive oil, salt, and pepper. Have everything ready before the pan goes on — sautéing moves fast.

Heat a large Skillet over medium heat. Add 1 tbsp olive oil per 2 peppers; warm 30–60 seconds until shimmering. Add pepper strips in a single layer — work in batches if crowded. Season with salt and pepper, stir to coat. Cook over medium heat, stirring every 2–3 minutes, for 6–10 minutes. At 6 minutes: slightly softened with snap. At 10 minutes: tender throughout with light color. For very soft peppers, cook 30–40 minutes over medium-low, stirring occasionally. Add garlic halfway through cooking. If browning too fast, add a splash of white wine or water and briefly cover to steam.

Rinse peppers under cold water and pat dry. Slice off tops and bottoms, stand upright, and cut down along the inside to remove seeds and white ribs. Slice lengthwise into ½-inch strips; halve crosswise for shorter pieces. Keep sizes uniform so everything cooks evenly. If adding onion, slice it now. Measure out olive oil, salt, and pepper. Have everything ready before the pan goes on — sautéing moves fast. Heat a large Skillet over medium heat. Add 1 tbsp olive oil per 2 peppers; warm 30–60 seconds until shimmering. Add pepper strips in a single layer — work in batches if crowded. Season with salt and pepper, stir to coat. Cook over medium heat, stirring every 2–3 minutes, for 6–10 minutes. At 6 minutes: slightly softened with snap. At 10 minutes: tender throughout with light color. For very soft peppers, cook 30–40 minutes over medium-low, stirring occasionally. Add garlic halfway through cooking. If browning too fast, add a splash of white wine or water and briefly cover to steam.