Super Bowl Sunday Recipes - Kill Cliff

Super Bowl Sunday Recipes

Today is the most anticipated football day of the year, but it's also one of the most anticipated food days of the year. 

We've got some Super Bowl inspired recipes that use our drinks as ingredients. If you haven't cooked with KILL CLIFF yet, you'll want to start after this.

Shout out to Traeger Daddy for whipping these up for us! Follow him on Instagram @traegerdaddy. 

With the game being in Miami, we had to make a local delicacy. 

KILL CLIFF Cuban Sandwich


  • 1 large bone-in pork shoulder
  • 4 cups KILL CLIFF Blood Orange Recover
  • 2 cups water
  • 1/2 cup rice wine vinegar
  • 1/2 cup spiced rum
  • 1/2 cup kosher salt
  • 1/4 cup dark brown sugar
  • Whole head of garlic, cloves peeled and crushed
  • 2 stems oregano, roughly chopped
  • 2 stems rosemary, roughly chopped
  • 2 stems thyme, roughly chopped
  • 2 stems sage, roughly chopped
  • 3 bay leaves
  • 1/2 cup olive oil
  • 1 cup of KILL CLIFF Blood Orange Recover
  • 1 cup of KILL CLIFF Lemon Lime Recover
  • 2 stems oregano, roughly chopped
  • 1/2 cup chopped cilantro
  • 1/4 cup chopped mint leaves
  • Whole head of garlic, cloves peeled and crushed
  • 1 Tbsp kosher salt
  • 1 Tbsp freshly ground pepper
  • 2 Tbsp toasted and freshly ground cumin
  • 1 loaf of pan Cubano
  • 4 Tbsp butter, at room temperature
  • 8 ounces thick deli ham
  • 12 slices swiss cheese
  • Dill pickles, thinly sliced
  • 4 Tbsp mustard


  1. Remove excess fat from pork roast, and score fat cap on the top. Combine KC BO, water, rice wine vinegar, rum, salt, brown sugar, garlic, oregano, rosemary, thyme, sage, and bay leaves in a large bowl - whisk to combine.  Place the pork shoulder in a large stainless steel bowl, and pour marinade over top, making sure it’s completely submerged. Cover and refrigerate for at least 12 hours.
  2. To make mojo marinade: combine olive oil, KILL CLIFF Blood Orange Recover, KILL CLIFF Lemon Lime Recover, oregano, cilantro, mint, garlic, salt, pepper, and cumin, whisking to combine.
  3. Remove pork shoulder from brine and discard brine. Place pork shoulder back into a stainless steel bowl, and cover with mojo marinade. Massage marinade into the pork for one minute before covering and refrigerating for 2 hours.
  4. Remove pork from the marinade, brushing off any large pieces of herbs.  Smoke pork at 225 until the internal temperature is 205 degrees. 
  5. Butter the inside of the pan Cubano, cut into 4 pieces, and toast butter-side-down in a hot plancha. Slice pork about 1/4-inch thick. In a lightly oiled nonstick pan, sear pork and ham. Fill sandwiches with pork, ham, cheese, and pickles - smear with mustard, smear top exterior of the pan Cubano with butter, and press in the plancha for 2-3 minutes, until bread is deeply browned and cheese is melted. Cut diagonally and serve.

With Kansas City being one of the two teams represented, you know we had to make some BBQ!

KILL CLIFF Blood Orange BBQ Sauce

Ingredients for KILL CLIFF Blood Orange BBQ sauce:

  • 2 (14 ounce) bottles tomato ketchup
  • 3⁄4 cup KILL CLIFF Blood Orange
  • 1 tablespoon molasses
  • 1 tablespoon whole grain mustard
  • 1 tablespoon chopped garlic
  • 1⁄2 cup chopped yellow onion
  • 1⁄4 cup firmly packed light brown sugar
  • 1 teaspoon hot sauce
  • 1 teaspoon Worcestershire sauce
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon cayenne
  • 1 tablespoon peeled and grated fresh ginger
  • 1⁄4 teaspoon fresh ground black pepper


  1. Combine all the listed ingredients into a saucepan over medium heat. 
  2. Cook down the sauce until it reaches your desired consistency.
  3. Place sauce on delicious BBQ

Last but not least, San Francisco is known for having some of the best Carne Asada tacos in the country, so we had to show them some love for that. 

KILL CLIFF Carne Asada Tacos


  • 1/2 cup chopped fresh cilantro leaves
  • 1/3 cup olive oil
  • 1/4 cup reduced-sodium soy sauce
  • 4 tablespoons of KILL CLIFF Blood Orange
  • 2 tablespoons of KILL CLIFF Lemon Lime
  • 4 cloves garlic, minced
  • 1 jalapeno, seeded and diced
  • 1 teaspoon ground cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 1 1/2 pounds flank steak


  1. In a medium bowl, combine cilantro, olive oil, soy sauce, KILL CLIFF Blood Orange, KILL CLIFF Lemon Lime, garlic, jalapeno, cumin, and 1 teaspoon pepper; set aside 1/2 cup of the mixture in the refrigerator until ready to serve.
  2. In a gallon size Ziploc bag or large bowl, combine steak and remaining cilantro mixture; marinate for at least 4 hours to overnight, turning the bag occasionally. Drain the steak from the marinade.
  3. Preheat grill to medium-high heat. Using paper towels, pat both sides of the steak dry; season with salt and pepper, to taste.
  4. Add steak to grill, and cook, flipping once, until desired doneness, about 6 minutes per side for medium-rare. Let rest 5 minutes.
  5. Thinly slice steak against the grain and serve with reserved 1/2 cup cilantro mixture.