Originally written on July 1, 2014
Although I normally reserve pork shoulder for low and slow cooking preparations, it’s also fantastic grilled.
1 small red onion, roughly chopped
2 Tbsp Sesame Oil
1/2 cup coconut oil, melted
3 tablespoons of fish sauce
2 tablespoons apple juice
1 tablespoon tomato paste
2 garlic cloves, minced
freshly ground pepper
3 pound pork shoulder roast, cut into 1½ inch cubes
1/2 cup peach preserve
Spicy Peach BBQ Sauce
2/3 cup peach preserves
½ red onion
2 tablespoons melted butter
1/2 tsp sriracha (or more depending on how spicy you want the sauce)
½ cup coconut oil, melted
2 tablespoon tomato paste
1-½ tablespoons rice wine vinegar
2 teaspoons fish sauce
2 cloves garlic, minced
1 tablespoon minced ginger
Freshly ground black pepper
Here’s how to make the pork kabobs:
First, make the marinade for the kabobs by pureeing together the onions, sesame oil, coconut oil, fish sauce, apple juice, tomato paste, garlic, peach preserve and freshly ground black pepper in a high speed blender or food processor until smooth.
Grab your pork shoulder and cut it into uniform 1½-inch cubes.
Place the cubes in a large storage container and pour the marinade over the pork.
Make sure the pork is well-coated before covering the container and storing it in the refrigerator for at least 1 hour.
Toss the peach preserve, onion, sriracha sauce, coconut oil, tomato paste, rice wine vinegar, fish sauce, garlic, ginger, and a few grinds of freshly ground black pepper into a high speed blender or food processor.
Pour the sauce into a saucepan and bring to a boil over high heat.
Lower the temperature to medium low and simmer for 5 to 10 minutes or until slightly thickened. The sauce will keep in the refrigerator for up to 4 days.
Last step: grilling the skewers!
Heat the grill to medium high.
Thread five to six pieces of pork on each skewer.
Grill the skewers for about 10 minutes… …until cooked through.…turning every couple of minutes and lathering in the Peach BBQ Sauce.
Rest the pork for 5 minutes before digging in.
adapted from http://nomnompaleo.com/