If you’re looking for some new delicious recipes, look no further! Chef Bill Fuller stopped by Pittsburgh Today Live on Thursday with two recipes that will be sure to please!

KayaFest Tacos

  • Pulled, Roasted Pork Butt
  • Jerked Chicken Breast Skewers
  • Taco Slaw
  • Pico Di Gallo
  • Pile of warm Reyna tortillas
  • Lime wedges

1. Make Pulled, Roasted Pork Butt.

2. Marinate and skewer Jerked Chicken Breast Skewers.

3. Make Taco Slaw.

4. Make Pico Di Gallo.

5. Place pork in tortillas with Taco Slaw and Pico di Gallo.

6. Squeeze some lime and eat!

Pulled, Roasted Pork Butt

  • 1 ea. 3-4# piece pork butt (shoulder)
  • 1/2 C. Sugar
  • 1/2 C. Salt
  • 2 Tbs. Black pepper

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.

Jerked Chicken Skewers

  • 2 # Chicken breast, diced into 1” cubes
  • ¼ to ½ C. Jerk seasoning (If purchased, use Walker’s Wood)
  • ¼ C. Olive oil
  • 8-12 ea. Bamboo skewers, soaked in warm water for 10 minutes

1. Whisk together jerk seasoning and olive oil. Toss with chicken breast.

2. Skewer chicken, placing 3-4 pieces on each skewer.

3. Caution! Jerk seasoning can be irritating! You may want to use rubber gloves for this part.

4. Allow to marinate at least half an hour before cooking.

Pico di Gallo

  • 1 C. Diced ripe Roma tomatoes
  • 1-2 cloves Garlic, chopped
  • Juice of 1 lime
  • 1 Tbs. Extra virgin olive oil
  • Salt and pepper to taste
  • ¼ C Cilantro, Chopped

1. Combine all ingredients

Taco Slaw

  • 1 hd Cabbage
  • 1 ea. Red bell pepper
  • 1 ea Small yellow onion
  • 1 tsp. Finely grated fresh ginger
  • 1 tsp Finely grated fresh horseradish
  • 1 ea Medium carrot
  • ¼ C. White sugar
  • ¼ C. Kosher salt
  • ½ C. White vinegar
  • ½ C. Freshly squeezed orange juice
  • ¼ C. Freshly squeezed lime juice
  • Ground black pepper to taste

1. Julienne cabbage, peppers, and onions.

2. Grate the carrots on a box grater.

3. Combine ingredients and dress with sugar, salt, pepper, red wine and white vinegar, and citrus juice.

4. Allow to stand for at least 1 hour before serving.

The Lime and The Coconut

Makes 1 cocktail

  • 1 oz. Don Q Coco rum
  • 1 oz Blackbeard Spiced Rum
  • 4 oz. Coconut water
  • 1 ea. Lime, halved
  • 1 ea. Lime wedge

1. Combine rums and coconut water in a shaker.

2. Squeeze lime in and drop in rind.

3. Shake well.

4. Strain into an iced cocktail glass.

5. Garnish with lime wedge.

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