Strawberry Hibiscus Milkshake

INGREDIENTS

• 3/4 oz. Monin Strawberry Purée

• 3/4 oz. Monin Hibiscus Syrup

• 4 oz. cold milk

• 3 scoop(s) vanilla ice cream

INSTRUCTIONS

1. Combine ingredients in mixing tin.

2. Spindle mix until smooth.

3. Pour into serving glass and garnish.

4. Serve and enjoy!

Pineapple Mojo Pork

INGREDIENTS

• 3 lbs pork shoulder

• 1 qt water

• 1/2 cup Monin Pineapple Puree

• 1/2 cup lime juice

• 1/2 cup rice wine vinegar

• 1/2 cup soy sauce

• 1 lime zested

• 3 Tbsp lemon juice

• 3 cloves garlic

• 1 onion; halved

• 1 jalapeno; halved

• 1 bunch cilantro; rough chopped

• 1 Tbsp salt

INSTRUCTIONS

1. In a mixing bowl, combine water, Monin Pineapple Puree, lime juice, rice wine vinegar, lime zest, lemon juice, garlic, cilantro, and salt.

2. Place pork shoulder in a half hotel pan and pour marinade over the top. Put marinate in the refrigerator for 12 hours or overnight.

3. Preheat oven to 325º F.

4. Remove the pork from the refrigerator. Add the jalapeno and onion then wrap with aluminum foil. Place the pan into the center of the oven and cook for 3 and half hours or until easily pierced with a knife.

5. Remove pork shoulder from braising liquid and shred with forks.

6. Season to taste and serve immediately. If not serving immediately, place in a tightly sealed container and place in the refrigerator.

Uberry Smoothie

INGREDIENTS

• 1 oz. Monin Ube Syrup

• 1/2 oz. Monin Wildberry Puree

• 1/2 cup Plain Yogurt

• 4 oz. Coconut Milk

• Blackberries, blueberries, mint leaf, raspberries, strawberry to garnish

INSTRUCTIONS

1. Fill serving glass full of ice.

2. Pour ingredients into blender cup in order listed.

3. Add ice from serving glass, cap, and blend until smooth.

4. Pour back into serving glass, add garnish and serve.