Barbecued Pork Skewers - Food Wishes

When choosing pork for grilled skewers, most people go for the more tender, and more expensive loin or tenderloin, but if prepped properly, pork shoulder will work just as well, and is not only more affordable, but also produces a juicier, more flavorful final product.

To become a Member of Food Wishes, and read Chef John’s in-depth article about Barbecued Pork Skewers, follow this link:

[DonPandemoniac]

"Just let your fingers take over, they'll know what's up"' + "relatively consistent girth as we work our way towards the point".
And that is why you should watch Food Wishes together with your significant other, and not have them accidentally listen in on it from another room.

[systemot]

Hi, I'm Troy McClure. You may remember me from such cooking films like, "A Pinch of Cayenne in Everything" and "When the Old Tapa Tapa Fails"

[devonne]

With so many channels filled with manure, I'm very excited to see Chef John's BBQ Pork Skewers.

-Edgar Allen Poe

[fishlamp]

"Fleshy Spatulas" is my new band name.

[Embarblaze]

My fleshy spatulas tremble in anticipation!

[nataliestanski]

Everytime Chef John says "skyur" an angel gets their wings.

[appalachiafishingclub]

I made this tonight and it was great. I used pork tenderloin and Duke's Hickory Moonshine BBQ sauce. Cook time was ~twenty minutes. Thanks for the recipe.

[justmarc]

1:50
"when you get down to that little-ass piece" LOL

[Randolph_]

A common Filipino street food that i love, done the Chef John way

[dunastrig]

Looks great! I'm Interested in that cold egg noodle salad as well.

[Sven]

Made this! What a great way to grill pork. I included onion in the skewers and it came out great. One of the benefits is that the little slices of pork is great for sandwiches. Thanks Chef John, you make my life better!

[bzydad]

Made this last night and I used pork loin, marinated it for 8 hrs and cooked them on a cast iron grill because I live in the AZ where it was 110 degrees outside. Made your bbq sauce and it was a hit. Thank you for what you do and be safe.

[murraylynn]

Made a version of this today and it was delicious.

Why I say version, because I changed it up a bit. I used Pork Tenderloin instead of Pork shoulder because that is what was in my freezer.

I made some slight modifications to the dry rub. I added ginger, a splash of Tamari soy sauce, a splash of Mirin, and a few drops of Sesame oil. I substituted some of the brown sugar with palm sugar.

For the BBQ sauce glaze I used an asian bbq sauce that is inspired by a Korean Galbi sauce.

The results were incredible. I will change it up like this again with Pork Tenderloin. It was a nice switch for a hot summer day. Especially good served with farm fresh baby potatoes and freshly picked beats and beat greens. Yum!

[joshevans]

I believe you can get me through the niiiight."

[kerryblackburn]

I made this over the weekend, and holy cow (or pig). This recipe was absolutely amazing. I would definitely recommend, if you are thinking about making this, go for it. The slicing up of the meat was a little time consuming, but that technique is what took this to a whole new level. Thank you Chef for another amazing recipe.

[christiang]

There is just 2 ways you can do this. With your hands and the wrong way! Love that!

[tnthomas]

Tried this basic idea over the weekend, and liked it a lot. Used different seasoning and sauce, but those are details. Make sure to grill at a high enough temp to get good grill char on the outside. I did 20-25 min at 350-375 and then 15-20 min working up to about 450, then sauced and finished for another 10 or so, letting the temp drop back down and turning regularly throughout. Direct heat over charcoal, of course.

[DanliciousFood]

Omg, wow, these pork skewers look insanely good, I can't wait to try this! 🤤 By slicing it instead of just putting chunks of meat on the skewer lets all that marinade flavor the pork, YUM!

[davidmeyer]

I always do my pork skewers with country style ribs in one long piece. I call them pork-scicles

[zerozerozero_]

Always super excited when Chef John pops up in my feed!