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 to buy and makes a smashing kebab with a minimum of effort.

 

INGREDIENTS

  • 500 g pork shoulder
  • 1 tbsp hot sauce
  • 2 tbsp Cowboy Coffee rub

 

INSTRUCTIONS

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 over direct heat.

Allow to cook for 20 minutes turning occasionally to get a good heat distribution and a good char.

Remove from the grill and serve when the internal temperature reaches 71C.