With the combination of pork butt (shoulder), chiles and bosc pears, all among our favorite things, my husband and I had high expectations for flavor, but they weren't quite met. We're glad we tried this recipe, but with "so many recipes and so little time", it's not one that will have a repeat showing in our kitchen. Still, the flavors are good enough and it is so beginner simple to cook that it's worth a try for anyone. Recommend defatting the pan juices before using them. One of the things that makes port butt so tasty is the high fat content, and the pan juices have a LOT of fat in them, so they are really more tasty with some of that removed.
Initially, I thought this recipe looked amazing, but too much work. After a second look, I realized it was very easy. I made it, and impressed my husband beyond my wildest dreams. This will definitely be the one I make the next time guests come over.