Servings: 5
Prep Time: 2 Hours
Cook Time: 40 Minutes
Total Time: 160 Minutes
1. Remove the pork from package, pat dry and slice into bite sized chunks for the skewers.
2. Pour half of the sauce into a bowl with the pork. Coat all pieces in sauce. Cover and refrigerate for 2 hours.
3. Meanwhile slice the peppers & onions bite sized for the kabobs. Its important to get the size uniform so that they all cook at the same temperature evenly.
4. Preheat the grill to 250°F
5. Remove the pork from the fridge and stack the meat, peppers & onions on the skewers evenly.
6. Place the skewers directly on the grill grates. Turn them every 20 minutes. Use the additional sauce to “mop” them throughout the cook.
7. Use a hand held thermometer and make sure the pork is at 145°F internal before removing them. if you like your veggies charred even more crank up the grill at the end to crisp up the edges. I usually take it to 300-325° for the last few minutes. (Time will vary based on your grill, and the size of the meat pieces. Measure by temperature not time on this cook)
Serve alone as an appetizer or along with rice and salad to make it a meal. Enjoy!
Recipe credit: Misty Banchero/Seattle Butcher's Wife @seattlebutcherswife (IG)
