Recipes

Serving: 8-10
Prep Time: overnight + 3-4hrs

• 1 Each 7-9lb Bone in Pork Shoulder
• 1 Bottle BSK Cuban Mojo Sauce
• 12 Garlic Cloves
• 2 Cups Yellow Onion, Sliced Thin
• ½ Cup Olive Oil
• 4 TBSP Kosher Salt

Step 1

Combine BSK’s Cuban Mojo Sauce, garlic, onion, olive oil & kosher salt
Place pork in roasting pan and pour marinade over.

Step 2
Rub the marinade into the pork, wrap it in plastic and store in the fridge over night.

Step 3 (Next Day)

Pre-heat oven to 300°F, unwrap the pork, and rub the marinade into the pork again.

Step 4
Cover with aluminum foil and place in the oven. Roast for 3-4 hours or until the pork is tender and pulls away from the bone.

Tip: Great for a dipping with fried plantains, roasted pork, roasted chicken, roasted potatoes, or grilled shrimp.

Serving: 4 – 6 people
Prep Time: 25mins

Step 1
Pre-heat grill to medium heat.

Step 2

Combine the shrimp, BSK’s Cuban Mojo Sauce, garlic and olive oil and marinate for at least 20 mins.

Step 3
Grill the shrimp for 1-2 minutes on each side. Season with sea salt.

Serving Size: 4
Prep Time: 15mins

• 4ea. Salmon Filet, roughly 6oz. each
• 4TBSP.  Jamaican Jerk BBQ Sauce
• 4 TBSP.  Mango & Pineapple Chutney
• 1 TBSP. Lime Juice
• 1 TBSP. Kosher Salt

Step 1
Pre-heat oven 350°f

Step 2
Season Salmon filet with Kosher Salt and BSK’S Jerk BBQ Sauce and line a baking sheet with foil and pan spray.

Step 3
Place salmon evenly spaced on the pan and baked for roughly 8 mins.

Step 4
While salmon is in the oven combine lime juice and BSK’s Mango & Pineapple Chutney in a small bowl.

Step 5
Pour Chutney and Lime juice mix over the fish and return it to the oven for another 4 minutes or till the fish reaches an internal temperature of 145°F. Serve with Red Beans & Rice

• Add on top of soft goat cheese for a delicious dip
• Combine with mayonnaise for a sandwich spread

• Ribs
• Chicken
• Combine with BBQ Sauce
• Fish Tacos
• Mix with Ranch for Spicy Salad Dressing
• Over Omelette or Scrambled Eggs
• Add to Curry Soup