Preheat oven to 425°F. Place peppers on a roasting pan. Lightly oil all sides of the pepper. Place in oven for 15 minutes then turn over and roast another 15 minutes. They should be well blistered.

Place peppers in a large bowl and cover with plastic wrap or aluminum foil. Let sit for 10-15 minutes to steam and cool down. When cool enough to handle peel off skin and remove seeds. Dice up the peppers and set aside.

Cut up pork shoulder into small cubes. Into a deep pan add a little oil to just coat the bottom. On high heat brown the pork. You will need to do in batches. With a slotted spoon transfer pork to a bowl.

Add butter and onions, salt and pepper to the pan and on medium heat soften the onions. Add garlic, stir for 30 seconds. Add flour and mix for 1-2 minutes.

Serve with chopped green onions and a sprinkle of Romano cheese as garnish. Enjoy!