Backyard Berkshire Pork Skewers
- 2-3 pounds Berkshire Pork Shoulder
- 4-6 skewers, if using bamboo or wooden, soak in water for at least 30 minutes
- ¼ cup sea salt
- ¼ cup coconut sugar or brown sugar
- 4 cup cold, filtered water
- 1 Tbsp. black peppercorns
- 2 bay leaves
- 12 oz. barbecue sauce (we used Annie’s Organic Original BBQSauce)
- 2 heaping Tbsp. apricot or peach preserves
- 1-2 Tbsp. roasted chili paste or hot sauce of choice- omit if you are sensitive to heat
- 1 Tbsp. Bragg’s Liquid Aminos or Soy Sauce
- 2 garlic cloves, smashed
- 1 Tbsp. apple cider vinegar
- Roughly chopped cilantro for garnish (optional)
- First, make the brine. This is an easy step that will ensure your pork will be juicy and flavorful. In a large container, mix together filtered water, sugar, and salt until they are completely dissolved; add in the bay leaves and peppercorns. Next, pat the pork shoulder dry with paper towels. Trim any outer excess fat. Cut the shoulder into large two inch pieces and place into the brine. Cover and refrigerate for up to 3 hours.
- To make the marinade, whisk all of ingredients and set aside to let the flavors meld.
- Roughly chop the cilantro and keep in the refrigerator until needed.
- Preheat your grill/prepare your coals. Remove the pieces of pork shoulder from the brine, pat dry, and lightly toss them in your barbecue marinade. After threading them onto skewers, line them up on your grill over direct heat and cook for about 15 minutes or until pork is cooked through. Turn and baste the skewers with your marinade often to create a thick, sticky coating. Once the pork is cooked through and thoroughly coated, remove from grill. Top with fresh chopped cilantro and serve.
Recipe by Katie Kuykendall