As promised, today we continue our new series featuring some of our favorite recipes previously exclusive to our cookbooks. These pork kabobs are simple, easy and you can even have your guests put them together, saving you time!
If you’re tired of the dried out grilled chicken that’s become a staple of summer barbecues, then you’re in luck! One of our most popular party menus is make your own kabobs. We set up ingredients in bowl and let people skewer their own preferred meat and veggies. Our preference, of course, are the Hawaii-inspired flavors on kabobs made form pork shoulder; the slightly fattier cut means it’s hard to dry out. The result is the most incredibly flavorful kabobs you will ever eat. It also provides the perfect compliment to the sweet, caramelized vegetables and fruit.
We love this dish for cook-outs with friends, especially because pork shoulder is one of the more affordable cuts! Compared to beef or chicken it’s more affordable and pastured pork is an excellent form of Vitamin D We’re sharing this recipe from our second cookbook, Beyond Bacon. We hope it livens up your next barbecue!
- 1/4 cup coconut aminos or wheat-free tamari
- 1 garlic clove, minced
- 1 teaspoon chili powder
- 1 tsp ground cumin
- 1 tsp sweet Hungarian paprika
- 1/2 tsp salt
- 1/4 tsp ground cloves
- 2 lbs pork shoulder, trimmed and cut into 1-inch cubes
- 1 yellow onion, cut in 8 sections
- 1 green bell pepper, cut into 1-inch squares
- 1 red bell pepper, cut into 1-inch swaures
- 1 pineapple, cut into 1-inch cubes
- In a medium sized mixing bowl, whisk together the coconut aminos, garlic, chili powder, cumin, Hungarian paprika, salt, and cloves.
- Stir in the meat, coating it with the spice mixture. Then, cover the bowl, and refrigerated to 6-12 hours.
- If using bamboo skewers, soak them in water for 30 minutes before loading. This will help prevent he wood from catching fire.
- Place the meat and vegetables on the skewers. We recommend flanking each piece of meat with pineapple or veggies, so that each can absorb some of the pork fat.
- Grill the kabobs over medium high heat with the lid closed for 6-10 minutes, or until the pork is cooked through. You can check the internal temperature with a meat thermometer; 150-170F is ideal, depending on your preferences of medium of well-done.
- Serve the kabobs on the skewers, or remove the meat and veggies from the skewers and serve them in a bowl over turnip and parsnip puree.
Pro tip: ask your butcher to cube a pork shoulder for you.
Most won’t charge for the service, but purchasing “cubed kabob meat” will be a much higher price per pound. If you’re local, The Organic Butcher Shop of McLean, VA is our favorite shop when we run out of cuts from whole hogs.