Southwest Pork Skewers

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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. 

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!

Sides

  • Green chili baked beans
  • Pineapple Pico de Gallo 
  • Sauteed red cabbage
  • Southwest stuffing
  • Wild rice pilaf

Deserts

  • Caramel apple chichimanga
  • Churros
  • Corn pudding
  • Grilled peaches & pecans
  • Honey Sopapillas

From the Bar

  • Bourbon lemonade
  • Negra Modelo
  • Pinot Noir
  • Rum apple cider
  • Sparkling orange juice
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