Hors d ’Oeuvres with Yuca Cheese Bites, Plantain Chips & Mini Toston Cups

Tio Jorge® Yuca Cheese Bites

Tio Jorge® Plantain Chips

Tio Jorge® Mini Plantain Toston Cups

Mojo Pork

• 4 lb Boston butt or pork shoulder 
• 2 tbsp vegetable or canola oil 
• 2 tsp kosher salt 
• ¼ tsp black pepper 
• 1 Spanish onion, sliced 
• ¼ cup orange juice 
• ¼ cup lime juice 
• 4 cloves garlic, minced 
• 2 tsp cumin 
• 2 tsp oregano
• ¼ tsp red pepper flakes
• 2 bay leaves

Guacamole

• 2 Haas Avocados, peeled and pitted 
• 1 large ripe tomato, peeled, seeded, and diced 
• 3 cloves garlic, minced 
• ½ cup diced red onion 
• 1 tbsp cilantro leaves, minced 
• Juice of 1 lime 
• Salt to taste
• 2 jalapeños, seeded and minced 

Shrimp in Criolla Sauce

• 2 tbsp extra virgin olive oil
• 1 small onion, finely diced
• 6 garlic cloves, minced 
• 1 tsp paprika 
• 1 tsp Cajun seasoning 
• ¼ tsp cumin 
• ¼ cup white wine 
• 2 cups tomato sauce 
• ½ cup water 
• 1 tsp Worcestershire sauce 
• 1 dash cayenne pepper sauce 
• 1 Bay Leaf 
• 1 ½ lb large shrimp, peeled and deveined 
• Pinch of kosher salt 
• ¼ tsp black pepper 
• 1 tbsp Italian parsley, finely chopped 
• 1 green onion (scallion), julienned 

Sriracha BBQ Sauce

• ¼ cup sriracha sauce 
• ¼ cup +2 tablespoons ketchup 
• 2 tbsp maple syrup 
• 2 tbsp blackstrap molasses 

For the Pickled Shallots

• 8 oz shallots 
• 1 ½ cups red wine vinegar 
• 1 tbsp Sherry vinegar 
• ½ cup granulated sugar 
• 6 sprigs fresh thyme 
• 1 fresh bay leaf 
• ¼ tsp kosher salt 
• ¼ tsp red chili pepper flakes