Mixed Grill Skewers, Smoky Pepper Dip & Grilled Veg Recipe

Ingredients

• 1.5 kg pork shoulder, trimmed of excess fat
• 1 tbsp olive oil
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp chipotle powder (optional, for heat)
• Salt and black pepper, to taste
• 1 large onion, sliced
• 3 cloves garlic, minced
• 300ml BBQ sauce (preferably smoky or chipotle-flavoured)
• 200ml orange juice (or pineapple juice for a hint of sweetness)
• 1 tbsp apple cider vinegar
• 1 tbsp brown sugar (optional)
• 8 large flour tortillas
• 200g cooked rice (Mexican or cilantro-lime)
• 400g black beans, drained and rinsed
• 200g grated cheddar or Mexican cheese blend
• 1 red bell pepper, sliced
• 1 jalapeño, sliced (optional)
• Fresh coriander, chopped
• Lime wedges (to serve)
• Sour cream and salsa (for garnish)