Name: Barbecue Pork with Blistered Chile–Pumpkin Seed Salsa
Yield: 4 Servings
Ingredients: ¼ large white onion; 2 jalapeños; ¼ cup chopped cilantro; ¼ cup finely chopped unsalted, roasted pumpkin seeds (pepitas); ¼ cup olive oil; 3 tablespoons fresh lime juice; Kosher salt; 1¼ pounds boneless pork shoulder (Boston butt); 2 tablespoons light brown sugar; 2 tablespoons mustard powder; 2 tablespoons paprika; 2 teaspoons garlic powder; 1 teaspoon freshly ground black pepper; ½ teaspoon cayenne pepper; Vegetable oil (for grill); Kosher salt; Eight 8–12-inch-long metal skewers

Image may contain Plant Food Dish and Meal

Ted Cavanaugh

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.

Recipe notes