This is a slightly more exotic version of the king of summer dishes - shashlik. But it's really easy to make and will surprise your company with its unexpected taste.
You can prepare this dish gasme or any other grill. You can also do it in the oven. However, bear in mind that wood pellets or charcoal give a special, unique smell and taste, and with gas grills can be extracted using a smoker box. You can also use gas grills with rotisserie skewer systemwhich is ideal for grilling barbecues.
Ingredients (for 8 servings):
- 1,5 - 2 kg pork neck or shoulder
- 1 cup of BBQ sauce, for example, Traeger 'Que
- 1/2 cup brown sugar
- 2 tbsp apple cider vinegar
- 1 tbsp. garlic powder
- 2 tbsp. Worcestershire sauce
- 1/4 cup bourbon
- 3 tbsp salt
Preparation:
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Before cooking, wash the pork, pat dry with paper towels and with a very sharp knife cut it into long strips no thicker than half a centimetre;
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In a small bowl, mix the BBQ sauce, brown sugar, vinegar, garlic powder, Worcestershire sauce, bourbon and 2 tablespoons of salt. Mix well;
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Mix the brown sugar marinade with the meat, place in a resealable bag and refrigerate for at least 6 hours, preferably overnight;
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If cooking on a baking tray on a charcoal grill, preheat to full charcoal igniter coal and roll them to one side of the grill, creating hot and cold zones.
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If you are grilling on gas grill, just light enough burners for the whole rotisserie to heat up the entire rotisserie spit. Prepare and planewhich will act as a deflector to create an indirect cooking effect.
- While the grill is warming up, put the meat on skewers. You can use 2-3 pieces on one iešmo.
- As soon as the grill is hot enough, add the skewers. Grill each side for 2-3 minutes.
- The pork should start to brown and caramelise, but try to remove the skewers from the direct heat in time before they start to burn. Fry for a further 2-3 minutes on each side. If necessary, continue cooking until the caramel is a rich brown colour.
- If the meat has reached the desired colour, move them to the indirect heat zone or put on a deflector and finish cooking, which will take about 5 minutes.
- If you are using meat thermometer To ensure that the meat is cooked, the internal temperature of the meat must reach 63 degrees Celsius.
TASTY!
