This week, Chef Bill Fuller of the big Burrito Group stops by the Pittsburgh Today Live kitchen to preview KayaFest!

Pig Roast Tacos with Mojo Criollo
And Mojitos!

Simple Roasted Pork Butt
Mojo Criollo
Pile of warm Reyna tortillas
2 ea. Avocados
Thinly shaved cabbage
Sliced fresh limes
Lime wedges

Directions:
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 ea. 3-4# piece pork butt (shoulder
2 C. Sugar
2 C. Salt
½ C. Black pepper

Directions:
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
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

Direction:
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 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

Directions:
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.