INGREDIENTS
2 lb
pork shoulder butt roast
1/2 cup
lime juice
1/4 cup
sugar
1/4 cup
olive oil
1 cup
corn
1 cup
black beans
1 small
tomato
2 tbsp
jalapeno pepper
2 tbsp
lime juice
2 tbsp
olive oil
1 1/2 tsp
ground cumin
1 tsp
chili powder
1/2 tsp
salt
1/4 tsp
pepper flakes
4 oz
chiles
1/3 cup
apricot preserves
1/8 tsp
salt
32 slices
bread baguette
1/4 cup
olive oil
2/3 cup
feta cheese
1 serving
lime wedges
2 envelopes
mesquite marinade mix
1
1
1