Ideas for leftover smoked pork shoulder

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SAUCE
3 Anaheim chile peppers, each about 6 inches long
1 ripe Hass avocado, coarsely chopped
¼ cup / 60 milliliters sour cream
¼ cup / 60 milliliters mayonnaise
2 tablespoons roughly chopped fresh dill
1 large garlic clove, coarsely chopped
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Blister the peppers on a grill or in a skillet. Put the chiles in a bowl, cover with plastic wrap, and let steam for 10 minutes. When cool enough to handle, remove and discard the stem ends, skin, and seeds. Drop the chiles into a food processor or blender. Add the remaining sauce ingredients and process to create a smooth dipping sauce. If the sauce seems too thick, add a little water. Spoon the sauce into a serving bowl.

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