Ingredients

Simple Roasted Pork Butt

Mojo Criollo

Pile of warm Reyna tortillas

2 ea. Avocados

Thinly shaved cabbage

Sliced fresh limes

Lime wedges

1 ea. 3-4# piece pork butt (shoulder)

2 C. Sugar

2 C. Salt

½ C. Black pepper

5 ea. Peeled garlic

1 Tbs. Salt

1 C. Lime juice

½ C. Orange juice

½ ea. Jalapeno, seeded and minced

¾ C. Grapeseed oil

1 Tbs. Sugar

2 Tbs. Mint leaves

1 ea. Lime, halved

2 oz. Cruzan light rum

Ice

3-4 oz. Club soda

Mint sprigs

Lime wedges

Preparation

  1. Make Simple Roasted Pork Butt.
  2. Make Mojo Criollo.
  3. Place pork in tortillas with sliced avocados, cabbage, and lime.
  4. Squeeze some lime and eat!

Simple Roasted Pork Butt

  1. Mix sugar, salt, and pepper in a mixing bowl.
  2. Place pork butt in a baking dish. Rub cure mix into meat on all sides. Let pork butt sit in refrigerator overnight.
  3. Scrape excess seasoning from pork butt. Remove pork butt from dish. Rinse dish.
  4. Return pork to pan and place in a 300° oven for 10-12 hours. The pork butt is ready when the bone pulls out of the meat easily.
  5. Let pork rest at room temperature for 10 minutes. Remove excess fat and bones while still very warm. You may want to wear rubber gloves.
  6. Shred pork with your hands.

Mojo Criollo

  1. Peel garlic, smash with side of your knife. Pour salt over garlic and mince till a fine paste
  2. Heat vegetable oil until almost smoking
  3. Combine garlic, juices, and pepper and a bowl.
  4. Drizzle juice into hot oil whisking vigorously.

Mojito

  1. Muddle together mint leaves and sugar.
  2. Squeeze limes into mixture.
  3. Add rum and ice. Shake well. Pour into rocks glass. Top with club soda.
  4. Garnish with wedge and mint sprig.