BARBECUED PORK SKEWERS
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.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 5h
Yield 4
Number Of Ingredients 10
Steps:
- Slice the pork shoulder in half lengthwise. Cut each piece across into thin, 1/8-inch slices.
- 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.
- Wrap in plastic wrap and transfer into a refrigerator for 4 hours, or up to overnight.
- Preheat an charcoal grill for medium-high heat and lightly oil the grate.
- 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.
- 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 calories, Carbohydrate 16.9 g, Cholesterol 89.1 mg, Fat 21.5 g, Fiber 0.8 g, Protein 23.4 g, SaturatedFat 7.8 g, Sodium 1379.5 mg, Sugar 12 g
EASY PORK SKEWERS (GRILLED, OVEN OR GRIDDLE)
Tender and juicy pork skewers flavored by delicious pork marinade and cooked to perfection. Grilled, oven baked or prepared on the griddle.
Provided by CraftBeering
Categories Cooking Tips and How Tos
Time 40m
Number Of Ingredients 8
Steps:
- PREPARE THE PORK SKEWERS1. Trim excess fat from the pork shoulder and cut into 1 1/2 inch cubes. 2. Make a marinade by mixing the marinade ingredients. In a non-reactive container or freezer bag combine the cubed pork with the marinade. Refrigerate for at least 1 hour to overnight. Bring to room temperature before cooking. 3. Cut the onion into thick chunks similar in size to the size of the pork cubes. Thread the skewers** by alternating onions and pork. GRILLED PORK SKEWERS1. Heat your gas grill to medium-hot and lightly brush with oil before you place the skewers on. For charcoal grill wait until the coals turn white. Alternatively heat up a lightly greased grill pan or a griddle over medium-high heat. 2. Place the skewers onto the hot surface. Grill on all sides until the pork cubes are tender and nicely charred. Be patient before you lift them to turn them for the very first time - initially the meat is likely to stick to the surface and will gradually release as it begins to char. OVEN BAKED PORK SKEWERS1. Preheat your oven to 375 - 400 F depending on how strong you know it to be. Line a large baking sheet with parchment paper. Arrange the skewers on top about 1 inch apart. 2. Bake for 15-20 minutes or until the pork is tender, turning once or twice. Turn on the broiler and broil the skewers for the last couple of minutes for a nicely browned finish. Turn frequently to make sure the surface doesn't burn. Serve the skewers garnished with fresh herbs and charred lemon - a little citrusy squeeze really brightens up the flavors of the pork skewers. Remind everyone to handle them with caution - the ends will be hot!
Nutrition Facts : Calories 423 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 102 milligrams cholesterol, Fat 33 grams fat, Fiber 0 grams fiber, Protein 27 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 369 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 21 grams unsaturated fat
BACON-WRAPPED PORK KEBABS
Provided by Guy Fieri
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the brine: Combine salt, sugar, bay leaves, thyme, and garlic in a pot with 2 cups water. Bring to a boil and once everything has dissolved remove from heat. Add ice cubes to cool down and set aside.
- For the pork: Place the pork cubes in the cooled brine and set in the fridge for 45 minutes. Meanwhile, cut the bacon into six 1/2-inch-thick slices, about 2 1/2-ounces each. Set a large pot of cold water over high heat and add the bacon slices. Bring to a boil, reduce heat, and simmer for 5 minutes.
- In a small bowl, whisk together the Italian seasoning, granulated garlic, paprika, salt and pepper. Drain pork from brine and pat dry with paper towels. Working with one skewer at a time, thread the bacon at one end followed by a piece of pork. Loop the bacon over the pork so it forms an "S" shape around the pork and continue to thread the bacon and pork together so each skewer has 4 pieces of pork and one thick strip of bacon on it. Sprinkle all with the seasoning mixture.
- Heat a grill to medium and wipe down grates with oil. Place pork kebabs across grill and cook for 3 to 4 minutes on each of four sides until bacon is crisped around edges and pork is a tender medium. Once the pieces have been seared, glaze the kebabs with the Orange Honey Mustard.
- Heat the oil in a small saute pan over medium-high heat. When hot, add the shallots and saute until softened. Add the orange juice, honey and mustard, whisking to thoroughly combine. Bring to a simmer and reduce for 8 to 10 minutes. Stir well, remove from heat, and keep warm until ready to use.
PORK SKEWERS
Make our simple barbecued pork skewers and mix and match with your favourite marinades. We have tips for three flavourful glazes
Provided by Esther Clark
Categories Dinner, Supper
Time 30m
Number Of Ingredients 2
Steps:
- Slice the pork neck into 4cm strips, then toss with your chosen glaze. Leave to marinate for 2 hrs, then thread onto three large skewers. Light the barbecue. Once the flames have died down, cook the skewers for 5 mins on each side (or, cook in a griddle pan set over a high heat). Brush with the rest of the glaze, then cook for a further 2-3 mins on each side, or until cooked through.
Nutrition Facts : Calories 178 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Protein 29 grams protein, Sodium 0.2 milligram of sodium
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- Pre-soak the wooden skewers in water for at least 30 minutes before using. Collect all of your ingredients needed for the recipe and prep them.
- Make the Paprika Spice Blend following the recipe HERE. Use only 3 Tbsp of the spice blend for this recipe.
- In a large bowl or in a ziplock bag, toss together the pork cubes, oil or mayonnaise, kosher salt and the paprika spice blend. Rub the spice well into the meat by massaging it in.
- Once the meat is all threaded onto the skewers, preheat the grill for about 10-15 minutes to burn off any remnants of food. Next, thoroughly clean it by brushing the grates with an iron bristled brush. Follow by a water soaked paper towel. Next, turn off the grill for, spray the grates with non stick spray and turn the grill back on.
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