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Barbecued Pork Skewers

Rated as 4.92 out of 5 Stars
77k

"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."
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Ingredients

5 h servings 359
Original recipe yields 4 servings

Directions

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  1. Slice the pork shoulder in half lengthwise. Cut each piece across into thin, 1/8-inch slices.
  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. Wrap in plastic wrap and transfer into a refrigerator for 4 hours, or up to overnight.
  4. Preheat an charcoal grill for medium-high heat and lightly oil the grate.
  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. 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.

Footnotes

  • 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


Per Serving: 359 calories; 21.5 16.9 23.4 89 1379 Full nutrition

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Reviews

Read all reviews 12
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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...

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 o...

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.

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...

WOW!!! Will definitely make again.

Really tasty and juicy. It got gobbled up in no time.

We had a pork loin in the freezer and tried out this recipe, it turned out great. I can't wait to try it again with some shoulder. We used sweet baby rays bbq sauce and also tried a gochujang sa...

This was excellent. I doubled the spices and bbq sauce and I was only able to marinate my pork shoulder for 5 hours but it came out tender, juicy, and flavorful. I had a little problem with stic...

I used pork loin and marinated them for 10 hours, came out great.