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.
Ingredients
- 500 g pork shoulder
- 1 tbsp hot sauce
- 2 tbsp Cowboy Coffee rub
Instructions
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Preheat the grill to 180C.
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Cut the pork shoulder into cubes and place into a mixing bowl.
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Cover with hot sauce evenly, this will enable the rub to stick.
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Coat evenly with rub and allow at least 30 minutes for the flavours to penetrate.
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skewer up the pork and place on the grill.
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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.
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Remove from the grill and serve when the internal temperature reaches 71C.
Recipe Notes
Check out our Shredded Brussel recipe here.




