Ingredients

• 1/4 large white onion
• 2 jalapeños
• 1/4 cup chopped cilantro
• 1/4 cup finely chopped unsalted, roasted pumpkin seeds (pepitas)
• 1/4 cup olive oil
• 3 tablespoons fresh lime juice
• Kosher salt
• 1 1/4 pounds boneless pork shoulder (Boston butt)
• 2 tablespoons light brown sugar
• 2 tablespoons mustard powder
• 2 tablespoons paprika
• 2 teaspoons garlic powder
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon cayenne pepper
• Vegetable oil (for grill)
• Kosher salt
• 8 (8–12-inch-long) metal skewers

Instructions

1. 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.
2. Make the pork kebabs: Freeze pork until very firm around the edges, 20–30 minutes. Slice 1/4" thick, then cut crosswise into 1 1/2"–2" strips if needed. Cover and chill until ready to grill. Mix brown sugar, mustard powder, paprika, garlic powder, black pepper, and cayenne in a small bowl to combine. 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.
3. Freeze pork until very firm around the edges, 20–30 minutes. Slice 1/4" thick, then cut crosswise into 1 1/2"–2" strips if needed. Cover and chill until ready to grill.
4. Mix brown sugar, mustard powder, paprika, garlic powder, black pepper, and cayenne in a small bowl to combine.
5. 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.
6. Do Ahead Salsa can be made 1 day ahead. Cover and chill. Dry rub can be made 1 month ahead; store airtight at room temperature.
7. Salsa can be made 1 day ahead. Cover and chill. Dry rub can be made 1 month ahead; store airtight at room temperature.