Recipe By Chef John
Rating
Published Jul 27th
Prep 20m Cook 40m Additional 4h Ready In 4h 60m
Servings 4 servings Calories 359.2

When you’re in the mood for barbecued pork you basically have 2 options: ribs or a slowly smoked pork shoulder made into pulled pork. But what if you want something different? In that case, these barbecued pork skewers come highly recommended. And no, we’re not just sticking chunks of pork on a stick, this is way more advanced and way more delicious. Garnish with thinly sliced green onion and drizzle with extra barbecue sauce if you like.

Recipe Ingredients

  • 1 (2 pound) pork shoulder
  • 1 large clove garlic, finely grated
  • ¼ cup grated onion
  • 1 tablespoon light brown sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon paprika
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • ½ cup prepared barbecue sauce

Cooking Directions

  1. 1 Slice the pork shoulder in half lengthwise. Cut each piece across into thin, 1/8-inch slices.
  2. 2 Transfer pork to a mixing bowl and add garlic, onion, brown sugar, salt, pepper, paprika, cumin, and cayenne. Mix with your hands until thoroughly combined.
  3. 3 Wrap in plastic wrap and transfer into a refrigerator for 4 hours, or up to overnight.
  4. 4 Preheat an charcoal grill for medium-high heat and lightly oil the grate.
  5. 5 Weave pork slices on metal skewers, folding the longer pieces in half as you go. Slices should be pressed snugly together as you build the skewer.
  6. 6 Grill skewers over the hot charcoal until browned and no longer pink, turning frequently, about 30 minutes. Brush on barbecue sauce and turn skewers several times so the sauce caramelizes, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Serve immediately.

Nutrition Facts

  • Calories 359.2
  • Carbohydrate 16.9 g
  • Cholesterol 89.1 mg
  • Fat 21.5 g
  • Fiber 0.8 g
  • Protein 23.4 g
  • Saturated Fat 7.8 g
  • Sodium 1379.5 mg
  • Sugar 12 g

Chef's Notes

You can use pork loin instead of pork shoulder. If using pork loin, shoot for an internal temperature in the center of 140 degrees F (60 degrees C); You can use soaked wooden skewers instead of metal. Skewers can also be broiled under high heat in the oven.

Reviews

  1. #9 great use of a shoulder
  2. I made this for dinner last night and it was amazing! Instead of shoulder, I used a lean pork tenderloin and marinaded it overnight. It was so tender it took literally no effort to thread onto the skewers. I served this with regular baked potatoes and corn on the cob and it got 5 out - Read more ...
  3. Really good used pork loin. Don’t over cook it. I think it tastes like ribs without the long cooking time.
  4. Did it with pork tenderloin instead of pulled pork just to get an idea. Cooked about 40% faster than expected, was still awesome and reheated really well. Gonna try with pulled pork next.
  5. Delicious. Took about 20 minutes on my gas grill, low heat. Cranked the heat up at the end to caramelize the bbq sauce. Very tender, very tasty.
  6. My wife, who is not very fond of pork, raved about this dish. She told her fam about it's life-changing -- at least regarding her newfound adoration of porcine pleasure -- succulence. Leftovers, as we had hoped, were even better. Great, simple dish. Easy to follow recipe. Bad news for our porky pals everywhere. Thanks - Read more ...
  7. Chef John, or others: Do you have tips on broiling, like you said in the notes? I have an old gas stove with a bottom broiler and it seemed to cook way faster, maybe 20 minutes instead of 40. Is that a broiler difference to the grill, or did I slice too small? Thanks.
  8. Fantastic, made it with pork loin and 140 to 145 F was great. Not sure what I’ll change next time I make it. Definitely a keeper.
  9. Excellent! Chef John really is amazing. I used boneless pork chops, since I had them on hand. Otherwise followed the recipe to a T and they were so good! The cayenne gives the pork a nice kick of heat. Will make these again and again!

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