Combine 1 1/3 cups shredded mozzarella and 1 1/3 cups shredded white cheddar cheese or queso fresco in a bowl.

Prep: 10 minutes

Makes: 4-5 cups,

6-8 servings

½ head of large cabbage, shredded

1 carrot, grated

½ onion, thinly sliced

2/3 cup rice vinegar

1/3 cup water

½ teaspoon sea salt

1 teaspoon dried oregano

Combne all ingredients in a large bowl; toss. Set aside at room temperature. Toss slaw a few times to marinate evenly.Refrigerate if storing overnight. (Best made one day ahead.)
Red salsa
Prep: 10 minutes
Makes: 1 1/2 cups,
6-8 servings
1 pint cherry or grape tomatoes
1 tablespoon chopped onion
1 teaspoon vinegar
¼ teaspoon salt
½ jalapeno pepper, chopped, optional
Combine all ingredients in a food processor; whirl into a finely chopped salsa. Best made one day ahead.
Roast pork shoulder
Prep: 10 minutes
Cook: 5-6 hours
Cook pupusas

Heat a griddle to medium-high heat and lightly oil. Grill pupusas for approximately 5-6 minutes per side, flipping occasionally as needed, until both sides are nicely browned. Serve immediately (or return to baking sheet and store in 350 degree oven until entire batch is completed.)