PORK SHOULDER KEBABS
Without a doubt pork is my favourite kind of meat. There's not single cut or sausage that I don't enjoy. The humble pork shoulder is without a doubt one of my favourites. It sits right in the middle of lean and fatty, is cheap as chips to buy and makes a smashing kebab with a minimum of effort. Follow these fool proof directions and feel free to play about with different seasonings until you find one you particularly enjoy. A favourite here at the Shack is the combination of pork and coffee served with sauteed brussels.
- 500 g pork shoulder
- 1 tbsp hot sauce
- 2 tbsp Cowboy Coffee rub
Preheat the grill to 180C.
Cut the pork shoulder into cubes and place into a mixing bowl.
Cover with hot sauce evenly, this will enable the rub to stick.
Coat evenly with rub and allow at least 30 minutes for the flavours to penetrate.
skewer up the pork and place on the grill.
All to cook for 20 minutes or si turning occasionally to get a good heat distribution. Looking for a slight crunch to the exterior whilst tender insude.
Remove from the grill and serve when the internal temperature reaches 71C.
Check out our Shredded Brussel recipe here.