Rating: 4.9 stars
20 Ratings
  • 5 star values: 18
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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 Summary

prep:
20 mins
cook:
40 mins
additional:
4 hrs
total:
5 hrs
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Slice the pork shoulder in half lengthwise. Cut each piece across into thin, 1/8-inch slices.

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  • 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.

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.

Nutrition Facts

359 calories; protein 23.4g; carbohydrates 16.9g; fat 21.5g; cholesterol 89.1mg; sodium 1379.5mg. Full Nutrition
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Reviews (16)

20 Ratings
  • 5 star values: 18
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/07/2020
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 again, Chef John. I have yet to make one of your recipes and be less than satisfied. And normally I'd be pretty chapped about this, Chef, but you've satisfied my girlie, too. And I am okay as hell with that. Read More
(4)
Rating: 5 stars
08/02/2020
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! Read More
(2)
Rating: 4 stars
08/05/2020
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. Read More
(1)
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Rating: 5 stars
08/10/2020
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. Read More
(1)
Rating: 5 stars
08/04/2020
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. Read More
(1)
Rating: 5 stars
08/31/2020
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 of 5 thumbs up. I didn't change a thing and look forward to making this again. Thanks for the newest hit into my recipe rotation:) Read More
(1)
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Rating: 5 stars
08/19/2020
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. Read More
(1)
Rating: 5 stars
08/25/2020
Really good used pork loin. Don’t over cook it. I think it tastes like ribs without the long cooking time. Read More
Rating: 4 stars
05/07/2021
#9 great use of a shoulder Read More