Southwest Pork Skewers

  • By: Jack Mancuso

Southwest Pork Skewers

Grilling season can be year-round, and there are so many selections. In celebration of adding Cuso’s Southwest Sand seasoning to our all-natural collection, this recipe creates that unique flavor profile using boneless pork.

Skewers are a great way to cook and serve food. They’re a “utility” and a presentation tool all in one! If pork isn’t your thing, this recipe works as well on chicken. I like the vivid colors of this recipe too. It perks up the dinner table.

Picking the Right Pork

Don’t be tempted to reach for that glorious tenderloin. It’s too lean, meaning your skewers will turn out dry. On the flip side, cuts like pork shoulder and but are too fatty for this treatment. So, instead, look for boneless country-style ribs, which will turn out succulent. 

Marinade Ingredients

  • 1 cup Modelo Especial
  • 1 large, seedless orange juiced
  • 3 tbsp Apple cider vinegar
  • ¼ cup Extra Virgin Olive Oil
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp ginger
  • 1 tbsp basil (fresh chopped if possible)
  • ½ tsp each ground salt and pepper
  • ¼ tsp orange zest (from the previously listed orange)

Pork Skewer Ingredients

  • 2 lbs boneless pork ribs
  • 1 large red onion
  • ½ Green pepper
  • ½ Yellow pepper **
  • 8 tomatillos
  • Mushrooms (optional)
  • CusoCuts Southwest Sand

** For a little more zing, use hot banana peppers

Southwest Pork Skewer Instructions

  1. Cut the pork using a good Chef’s  Knife into 1-inch squares (perfectly bite sized).
  2. Using a food storage bag or airtight food storage container, mix all the ingredients for the marinade together.
  3. Toss in the pork, mixing thoroughly
  4. Let the pork sit in the marinade for 4 hours in the refrigerator, mixing after each hour point to ensure even flavor
  5. In the meantime, cut up the onion and peppers into 1-2-inch squares **
  6. Set your grill to 400F
  7. If you are using wooden skewers, soak them in water so they don’t burn
  8. Drain the pork pieces, patting them dry with a paper towel (let the pork come to room temperature)
  9. Sprinkle Cuso’s Southwest seasonings evenly over each side of the pork
  10. Start threading the skewers with alternating meat and vegetables (the tomatillos slide on whole)
  11. Place the pork on the grill. Wait three minutes and turn. Wait another 3 minutes and turn again. Turn once more (a total of 9 minutes)
  12. The pork skewers are done when they read 145F on a meat thermometer.
  13. Rest for 5 minutes, then serve

** You can add the peppers to the marinade in the previous step to provide extra flavor. If using mushrooms, skip marinating them (they get mushy)

PitMaster’s Memo: Keen Kebabs

The first time a dish like kebabs showed up in texts was in 9 AD. Mind you, people were likely making them much earlier. It’s commonly held that kebabs started out in the Persian Empire. They were street food! 

Kebab aptly means “to fry.” The original meat for skewers was lamb. As merchants traveled through the region, they took the idea of kebabs with them. By the 18th century, kebabs arrived in India, and had the reputation of being fit for royalty. 

Turkish immigrants introduced kebabs in Europe in the 19th century, but it took Lebanese immigrants to introduce them in America. Nonetheless, the approach remained pretty much the same. Warm up a fire, and cook!


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