1 tablespoon extra-virgin olive oil
1/2 cup minced onion
2 large garlic cloves, minced
1 cup fresh lemon juice
1 cup fresh orange juice
2 tablespoons distilled white vinegar
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons freshly ground pepper
1 1/2 teaspoons ground cumin
1 tablespoon Worcestershire sauce
One 5-pound, bone-in Boston butt (pork shoulder, butt end)


2 large jalapeños, seeded and coarsely chopped
2 large garlic cloves, smashed
2 tablespoons minced fresh ginger
2 tablespoons minced white onion
1 tablespoon fresh lime juice
1/4 cup water
1 cup mayonnaise
1/4 cup finely chopped cilantro


 In a small saucepan, heat the olive oil. Add the onion and cook over moderate heat until softened, about 5 minutes. Add the garlic and cook until fragrant. Add the lemon and orange juices and simmer for 2 minutes. Add the vinegar. Transfer half of the mojo to a blender and let cool. Refrigerate the remaining mojo.

Meanwhile, in a jar, shake the garlic and onion powders, ground pepper and cumin. Add 2 tablespoons of the dry rub to the mojo in the blender. Add the Worcestershire and salt to taste and puree the marinade.

Put the pork in a resealable 1-gallon plastic bag and add the marinade. Seal the bag, pressing out the air, and refrigerate for at least 8 hours or up to 24 hours, turning occasionally. Bring the pork to room temperature.

Preheat the oven to 350° and set a rack in a roasting pan. Remove the pork from the marinade and pat dry. Rub the meat all over with the remaining dry rub and set it on the rack. Roast for 3 hours, until an instant-read thermometer inserted into the thickest part of the meat registers 150°. Reduce the oven temperature to 275° and roast the meat for about 3 hours longer, until very tender and an instant-read thermometer registers 180°. Remove the roast from the oven and cover with foil; let rest for 30 minutes.

Shred the meat, discarding the bones and excess fat. Serve the roast with the remaining mojo and the Creamy Cilantro-Lime Sauce.


In a blender, puree the jalapeños, garlic, ginger, onion, lime juice and water until smooth. Add the mayonnaise and cilantro and pulse a few times. Season the sauce with salt and serve.

Recipe and Image from Food & Wine



4 large dried ancho chiles (about 3/4 oz.), stemmed, seeded
2 large dried chiles de árbol or japones chiles, stemmed, seeded
2 Tbsp. sugar
1 Tbsp. fresh lime juice
1 5-lb. bone-in pork shoulder
Kosher salt
2 Tbsp. vegetable oil
1 large onion, chopped (about 2 cups)
3 large garlic cloves, coarsely chopped
2 bay leaves
2 tsp. dried oregano, preferably Mexican
2 tsp. ground coriander
2 tsp. ground cumin
1/2 tsp. ground allspice
1 12-oz. bottle Negro Modelo or other dark beer
24 (or more) 6' corn tortillas
4 radishes, trimmed, thinly sliced
chopped fresh cilantro


Place chiles in a medium bowl. Add enough boiling water to cover, and set a small plate or bowl on chiles to keep submerged. Let soak until softened, about 30 minutes. Drain chiles, reserving 1 cup soaking liquid.

Preheat oven to 350°. Place chiles, sugar, lime juice, and ¼ cup reserved soaking liquid in a blender. Purée chile mixture, adding more soaking liquid as needed to form a smooth paste. Season pork shoulder generously with salt and spread paste over pork. DO AHEAD Can be rubbed 1-2 days ahead. Cover and chill. Let come to room temperature before continuing.

Heat oil in a large heavy pot over medium heat. Add onion, garlic, bay leaves, oregano, coriander, cumin, and allspice. Cook, stirring often, until onion is soft, about 8 minutes. Add beer; bring to a boil. Add pork to pot; cover and transfer to oven.

Braise pork, basting occasionally with pan juices, until very tender, about 2 ½ hours. DO AHEAD Can be made 2 days ahead. Let cool slightly. Chill uncovered until cold, then cover and keep chilled.

Rewarm before continuing.

Transfer pork to a large platter. Let cool slightly. Pour pan juice mixture over pork; cover and keep warm. (Alternatively, shred the pork with 2 forks and pour pan juice mixture over pork.)

Meanwhile, working in batches, cook tortillas in a large heavy skillet over low heat until toasted, about 1 minute per side. Transfer to a large sheet of foil; wrap to keep warm.

Serve pork with tortillas, radishes, salsa, pickled onions, and chopped cilantro, encouraging guests to fill and garnish tacos as desired.

Recipe for Tomato-Serrano Salsa, Tomatillo-Chipotle Salsa and Picked Onions

Recipe and Image from Bon Appetit



1.5 pounds top sirloin, cut into 24 1.5 inch cubes

1/2 cup Soy Vay® Veri Veri or Island Teriyaki sauce, plus more for basting

1 each red and green peppers, each cut into 16 large squares

1.5-2 pounds pineapple, cut into 16 1.5 inch wedges

1 small red onion, ends trimmed, peeled and cut into 16 wedges

3 tablespoons olive oil, plus more for greasing the grill

Kosher salt and ground black pepper, to taste


Toss the steak with the Teriyaki sauce. Let marinate at room temperature for at least 30 minutes, or refrigerate for up to 4 hours. 

Separately, toss the peppers and pineapple with olive oil, and season to taste with salt and pepper.

Prepare a charcoal grill to medium-high heat. Rub the grates with oil to prevent sticking.

Meanwhile, assemble the kebabs. On each of 8 skewers, thread a piece each of beef, red pepper, pineapple, wedge of onion and green pepper. Stack another round of the same ingredients, and end with beef. Discard used marinade.

Add the kebabs to the grill and cook, turning occasionally, until vegetables are crisp-tender and beef is cooked to desired doneness and has reached an internal temperature of 145º F, about 8 minutes for medium rare. 

Baste with extra sauce about every 2–3 minutes during cooking. 

Recipe and Image from Soy Vay



1 lb sirloin steak
½ cup butter
2 TBS minced garlic
1 TBS garlic salt
1 tsp salt


Melt butter.
Mix together butter, garlic, garlic salt and salt.
Cut steak meat into about 1.5 inch pieces (cubes).
Baste butter mixture onto steak pieces.
Stick steak pieces onto kabob sticks
Grill for about 15 minutes.
Rotate skewers every couple of minutes, cooking evenly on each side.
Re-baste meat throughout grilling process, because a lot of the flavor will cook off.
Check steak temperature when you are done grilling, meat should be 150 for medium well/ or cut one piece open to check the color inside, should be light pink for medium well steak.

Recipe and Image from Like Mother Like Daughter