Summer Peppercorn Dip

1 large bowl

2 lbs pork shoulder – cooked and boneless – shredded

2 Tbsps black peppercorns

4 cups sour cream

1 tsp sea salt

1 Tbsp cayenne pepper

1 tsp red chili flakes

1 cup almonds – toasted

½ cup cilantro – chopped

1 tsp hot sauce

Veggie or other type of chips

Red wine

To start, in a large bowl, combine pork shoulder, black peppercorns and sour cream. Stir the ingredients thoroughly until well blended. Next, add sea salt, cayenne pepper and red chili flakes to the dip. Stir the mixture slowly for 1 minute and then add toasted almonds, cilantro and hot sauce to the dip. Lastly, stir the dip until well blended and then refrigerate for 30 minutes. This dip is great with veggie chips and red wine.