| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Puerto Rican |
Pork, Rubs and sp |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Cumin; ground |
| 2 |
tb |
Garlic; minced |
| 2 |
tb |
Cilantro; fresh, rough chopped |
| 2 |
tb |
Black pepper; freshly cracked |
| 2 |
tb |
Salt |
| 2 |
tb |
White vinegar |
| 2 |
tb |
Yellow mustard |
| 2 |
tb |
Jalapeno pepper; minced |
| 2 |
tb |
Olive oil |
INSTRUCTIONS
Combine all ingredients and mix well. Use within two days of preparing.
Rub pork butt with spice mixture and smoke for 1 1/2 hours per pound at
240-250F.
Recipe by: Schlesinger - Licence to Grill
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