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Barbecue Pork with Blistered Chile–Pumpkin Seed Salsa

Barbecue Pork with Blistered Chile–Pumpkin Seed Salsa

You can always ask your butcher to slice the pork shoulder on the electric slicer for you, which will ensure even pieces and save you time.

Ingredients

Salsa

  • ¼ cup finely chopped unsalted, roasted pumpkin seeds (pepitas)
  • 3 tablespoons fresh lime juice

Pork and Assembly

  • 1¼ pounds boneless pork shoulder (Boston butt)
  • 2 tablespoons light brown sugar
  • 2 tablespoons mustard powder
  • 2 teaspoons garlic powder
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon cayenne pepper
  • Vegetable oil (for grill)

Special Equipment

  • Eight 8–12-inch-long metal skewers

Recipe Preparation

Salsa

  • Cook onion and jalapeños over a gas burner, turning often, until charred and beginning to soften, about 4 minutes (alternatively, cook in a hot dry medium skillet, preferably cast iron). 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.

  • Do Ahead: Salsa can be made 1 day ahead. Cover and chill.

Pork and Assembly

  • Freeze pork until very firm around the edges, 20–30 minutes. Slice ¼" thick, then cut crosswise into 1½"–2" strips if needed. Cover and chill until ready to grill.

  • Mix brown sugar, mustard powder, paprika, garlic powder, black pepper, and cayenne in a small bowl to combine.

  • Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). 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.

  • Do Ahead: Dry rub can be made 1 month ahead; store airtight at room temperature.

Nutritional Content

Calories (kcal) 510 Fat (g) 38 Saturated Fat (g) 10 Cholesterol (mg) 105 Carbohydrates (g) 12 Dietary Fiber (g) 3 Total Sugars (g) 6 Protein (g) 31 Sodium (mg) 70Reviews Section


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