| Ingredients | Weight | Measure |
| PORK SHOULDER | | |
| Pork Shoulder | 4-6 lbs. | |
| Olive Oil | | ¼ cup |
| Garlic minced | | ¼ cup |
| Cumin ground | | ¼ cup |
| Cilantro chopped | | 1 cup |
| Jalapeno minced | | 3 each |
| Lime juice | | 1 each |
| Ginger minced | | 2 Tbsp. |
| Salt and pepper | | 2 Tbsp |
| Mojo | | |
| Olive Oil | | ¼ cup |
| Yellow onions small dice | | 2 each |
| Fresh pineapple small dice | | 4 Cups |
| Mango diced | | 2 Cups |
| Limes juice and zest | | 3 each |
| Oranges juice and zest | | 2 each |
| Garlic minced | | ¼ cup |
| Parsley fine chop | | 1cup |
| Cilantro fine chop | | 1 cup |
| Red Chili Flakes | | 2 Tbsp |
| Red Bell Pepper small dice | | 1 each |
| Salt and pepper | | To taste |
| Sweet Potato Hash | | |
| Sweet Potato medium dice | | 2 cups |
| Melted Butter | | ¼ cup |
| Yellow Onion diced | | ½ each |
| Shredded Coconut | | ½ cup |
| Cinnamon | | 1 tsp. |
| Allspice | | 1/2 tsp. |
| Brown Sugar | | 3 Tbsp. |
| Salt | | To taste |
| For Pork Shoulder: |
| Preheat grill and oven to 325 degrees. In a mixing bowl place all ingredients minus pork and stir to a paste. Place pork on grill and cook for 45 minutes turning often. Remove from grill and place in roasting pan. Rub herb paste all over pork and place in oven. Cook coved with foil for 2 hr. Remove from pan and place in paper grocery bag and seal end. Let stand in bag for 1 hr. then remove. Take two forks and shred off meat. (Serve just about any way) |
| For Mojo: |
| Caramelize onions in a saute pan and place in a large mixing bowl. Add remaining ingredients and stir well. |
| For Sweet Potato Hash: |
| Blanch sweet potato and chill. In a medium saute pan on medium high heat and add onions. When caramelized add sweet potato and cook for 5 minutes. Add remaining ingredients and saute till potato is brown. |
