Today’s Best Recipe is Spicy Pork Skewers.
There’s nothing quite like the mixture of chiles, garlic, and vinegar.
That, combined with Sprite and dried mushrooms, creates a marinade that’s full of flavor.
Savor every drop of the marinade – keep the extra and baste your skewers while they’re on the grill!
It’s on our list of delicious outdoor cooking recipes.
You’ll find more recipe inspiration on our Pinterest Grilling Board.
2 lb. skinless, boneless pork shoulder
½ small red onion, sliced thin
12 red Thai chiles, chopped
8 garlic cloves, chopped
1 cup Sprite or 7UP soda
½ cup soy sauce
⅓ cup cane vinegar or unseasoned rice vinegar
¼ cup white sugar
1 Tbsp. black peppercorns
1 Tbsp. kosher salt, plus more to taste
6 dried mushrooms (shiitake)
How to Make Spicy Pork Skewers
Freeze the boneless, skinless pork shoulder until it is firm around the edges.
This should take 45-60 minutes.
Then, slice it lengthwise into 1″ -2″ wide strips.
Combine ingredients for your marinade in a large plastic bag that can be sealed.
Grind mushrooms into a powder, then whisk the powder into the marinade.
Add pork slowly, a few pieces at a time, so that they coat well.
Don’t let them stick together so each piece can absorb the marinade.
Cover the mixture. Let the pork and marinade chill in the refrigerator for 6-8 hours.
Remove pieces of pork from the marinade and begin putting them on skewers while waiting for the grill to reach medium-high heat.
Season the pork to your liking and grill each skewer for about 2 minutes.
They should be well-browned at this point.
Using your leftover marinade, baste the skewers and continue to grill until cooked through and browned (this should take about 4 minutes).
Check out these pork chop recipes your family will love.