POUR olive oil and lime juice into a medium bowl. STIR in seasonings and MIX completely. ADD pork shoulder to bowl and rub oil and seasonings mixture over entire pork shoulder. Cover bowl with foil and refrigerate at least 2 hours up to overnight.

TEAR a large (12- to 18-inch) sheet of foil and place on counter. REMOVE Pork from bowl and place in center of the sheet of foil. Spoon about 2 tablespoons of juices over the pork. WRAP the pork loosely by bringing up the sides and double folding the ends to seal the foil, leaving room for heat circulation inside. Discard the remaining juices in the bowl. Place the wrapped pork on a sturdy sheet pan and let rest while you heat your grill.

PREHEAT grill to medium, 300°F. CAREFULLY, using grilling mitts, PLACE the foil wrapped pork shoulder on the grill. CLOSE the grill.

GRILL for about 6 hours (estimate 90 minutes per pound) or until the pork reaches at least 195°F in the thickest part AND is tender enough to shred. (You can poke the thermometer probe through the top of the foil to measure the pork temperature.) Use grilling mitts to CAREFULLY SLIDE the pork back onto the sturdy sheet pan. Let rest 15 mins for juices to distribute. Unwrap the pork and transfer it to a large cutting board.

USE 2 carving forks to shred the pork, removing bones and unwanted fat as you shred. PLACE shredded pork in a disposable foil pan. SKIM fat from juices and spoon enough juices over shredded meat to moisten it. COVER pan with a clean sheet of foil to keep the pork warm until ready to serve.

TO SERVE, Spoon 1 to 2 tablespoons of pork on each warm tortilla. Top with Pico de Gallo, fresh lime juice and other toppings as desired. Serve immediately.

Reynolds Kitchens Tips: 

Grill onions and peppers for your tacos by placing sliced bell pepper and sliced onion on a sheet of Reynolds Wrap^® Heavy Duty Foil. Drizzle them lightly with olive oil. Create a packet around the vegetables by bringing up the sides and double folding all the ends to seal the foil. Place the packet on the grill with the pork for the last 15 minutes of grilling. 

Create ready-to-eat tacos ahead of time by wrapping each finished taco in a sheet of foil and arranging them in a ReynoldsKitchens^® Utility Pan until ready to serve.

Preheat oven to 425°F

Line a large baking sheet with Reynolds Wrap^® Non-Stick Foil . Make sure the dull, non-stick side is facing up. Use two overlapping sheets of foil if necessary to cover the entire bottom.

Remove the chicken wings from packaging, pat dry with paper towels, and place into a large bowl.

Pour 3 tablespoons of soy sauce and a couple tablespoons of cooking oil, such as avocado oil, over the wings. Toss the wings in the sauce, making sure they’re well coated.

Cover the bowl and set the chicken into the refrigerator for 15 minutes.

Place the marinated chicken wings onto the prepared baking sheet, spacing the wings at least ½-inch apart from each other.

Bake at 425°F for 17 to 19 minutes, until the internal temperature reaches 165°F.

Remove the wings from the oven. Use a paper towel to soak up any chicken juices from the pan. This will help the sauce stick to the wings better.

For the sauce, pour the soy sauce, rice vinegar, sesame seed oil, maple syrup, and water into a small sauce pot. Add the grated ginger and garlic.

Whisk everything together. Cook the sauce over medium heat, bringing to a simmer. Simmer the sauce for about 8 to 10 minutes.

Combine the cornstarch with 2 tablespoons of water in a small ramekin. Add the slurry to the sauce, whisk, and cook for 1 minute until the sauce has thickened. Remove it from the heat.

Use a pastry brush to apply the sauce to the chicken wings, generously coating them on both sides.

Place the sauce coated wings back into the oven for an additional 5 minutes.

Remove the wings from the oven, garnish with sesame seeds and chopped scallion, and enjoy! These wings are best enjoyed right away with extra sauce on the side for dipping.

PREHEAT grill to medium-high, about 400°F. TEAR four 14-inch sheets of Reynolds Wrap^® Heavy Duty Aluminum Foil and lay them on your counter.

NEATLY PILE 1/4 of each of the vegetables in the center of each sheet of foil following the order listed above – red onion, garlic, bell peppers, eggplant, zucchini, asparagus, and tomatoes. Don’t worry if a few vegetables slide off the pile. SPRINKLE each with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon basil leaves over the vegetables. DRIZZLE each with 1 Tbsp olive oil.

TO MAKE each packet, BRING UP the two long ends of foil to meet over the vegetables, then fold the ends two times. Flatten slightly, but not completely so there is room for heat can circulate inside to cook your vegetables evenly. Next, FOLD both short ends two times to seal your packet.

GRILL 25 mins in closed grill. CAREFULLY OPEN top of packets using grilling gloves and utensils. If desired, continue grilling for 5 mins or until vegetables reach the desired texture.

TO COOK in the OVEN: 

PREHEAT your oven to 450°F. MAKE packets as directed. PLACE packets on a large baking sheet pan with 1-inch sides. COOK 30 mins and check texture. If desired, continue cooking for 5 mins or until vegetables reach the desired texture.