Rating: 5 stars
19 Ratings
  • 5 star values: 17
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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

20 mins
40 mins
4 hrs
5 hrs
4 servings


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


Instructions Checklist
  • 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.

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