Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 25 minutes
    •    Yield: Serves 4

Ingredients

Salsa:

    •    ¼ large white onion
    •    2 jalapeños
    •    ¼ cup chopped cilantro
    •    ¼ cup finely chopped unsalted, roasted pumpkin seeds (pepitas)
    •    ¼ cup olive oil
    •    3 tbsps fresh lime juice
    •    Kosher salt

Pork and Assembly:

    •    1¼ pounds boneless pork shoulder (Boston butt)
    •    2 tbsps light brown sugar
    •    2 tbsps mustard powder
    •    2 tbsps paprika
    •    2 tsps garlic powder
    •    1 tsp freshly ground black pepper
    •    ½ tsp cayenne pepper
    •    Vegetable oil (for grill)
    •    Kosher salt

* Special Equipment: Eight 8–12-inch-long metal skewers

Method

1. Salsa: Cook onion and jalapeños over a gas burner, turning often, until charred and beginning to soften, about 4 minutes (alternatively, cook in a hot dry medium skillet, preferably cast iron). Let cool. Finely chop onion. Remove seeds from chiles and finely chop. Toss onion, chiles, cilantro, pumpkin seeds, oil, and lime juice in a small bowl. Season with salt.
   
   Do Ahead: Salsa can be made 1 day ahead. Cover and chill.

Pork and Assembly:

1. Freeze pork until very firm around the edges, 20–30 minutes. Slice ¼" thick, then cut crosswise into 1½"–2" strips if needed. Cover and chill until ready to grill.
   
   
2. Mix brown sugar, mustard powder, paprika, garlic powder, black pepper, and cayenne in a small bowl to combine.
   
   
3. Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Oil grates. Thread pork onto 6–8 skewers, folding and piling onto itself to form a compact shape. Season with salt, then sprinkle generously with brown sugar mixture in several passes, allowing a few minutes between each for rub to adhere. Grill over direct heat, turning every minute or so, until browned and beginning to char in spots, about 4 minutes. Move to cooler side of grill and continue to grill until cooked through, about 5 minutes longer. Serve pork topped with salsa.
   
   Do Ahead: Dry rub can be made 1 month ahead; store airtight at room temperature.

This great family recipe is thanks to Bon-appetit Recipes at https://www.bonappetit.com/recipe/barbecue-pork-blistered-chile-pumpkin-seed-salsa