Categories: Pork
Ingredients
- Salsa:
- 1/4 large white onion
- 2 jalapenos
- 1/4 cup chopped cilantro
- 1/4 cup finely chopped unsalted, roasted pumpkin seeds
- 1/4 cup olive oil
- 3 tbsp fresh lime juice
- Kosher salt
- Pork and Assembly:
- 1 1/4 lb boneless pork shoulder
- 2 tbsp light brown sugar
- 2 tbsp mustard powder
- 2 tbsp paprika
- 2 tsp garlic powder
- 1 tsp black pepper
- 1/2 tsp cayenne pepper
- Vegetable oil
- Kosher salt
Directions
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Salsa:
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Cook onion and jalapenos over a gas burner, turning often, until charred and beginning to soften, about 4 minutes. Let cool. Finely chop onion. Remove seeds from chiles and finely chop. Toss onion, chiles, cilantro, pumpkin seeds, oil and lime juice in a small bowl. Season with salt.
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Pork and Assembly:
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Freeze pork until very firm around the edges, 20-30 minutes. Slice 1/4-inch thick, then cut crosswise into 1 1/2-2" strips if needed. Cover and chill until ready to grill.
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Mix brown sugar, mustard powder, paprika, garlic powder, black pepper, and cayenne in a small bowl to combine.
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Prepare a grill for medium-high, indirect heat. Oil grates. Thread pork onto 6-8 skewers, folding and piling onto itself to form a compact shape. Season with salt, then sprinkle generously with brown sugar mixture in several passes, allowing a few minutes between each for rub to adhere. Grill over direct heat, turning every minute or so, until browned and beginning to char in spots, about 4 minutes. Move to cooler side of grill and continue to grill until cooked through, about 5 minutes longer. Serve pork topped with salsa.