I will be the first to admit that when my wife made this for me, it was wonderful. Anyone who knows me knows that I will do my own little twist to a recipe, enhance it, if you will. This recipe stems from my wife’s upbringing. In her house, barbecue is the dish. It was not chicken, ribs, or anything else you might expect as barbecue. When they talk barbecue, it means meat on a stick, and it is something amazing.
This recipe is way too simple, and it is awesome served with beer, rice, papaya salad, potato salad, or great on its own.
- Pork Shoulder or Pork Butt (need a little fat), thinly sliced
- 1 head of garlic, minced
- 1/4 cup brown sugar
- 1 cup of soy sauce
- 2 tbsp ground black pepper
- 3 green onions, thinly sliced
- Wooden skewers (soaked for one hour or more)
Keep in my that this meat will end up on bamboo skewers so you will not want chunks of meat, and you will want thin slices of meat, possibly a 1/4 inch thick. Depending on the amount of pork and barbecue you are making, this process can take some time. Once you are done slicing, add the garlic, brown sugar, soy sauce, pepper, and green onions to a large bowl, and whisk until the brown sugar is dissolved. Add in your pork, and toss to make sure all of the meat is coated.
I use a zip lock bag for this next step because I typically marinate the meat for 12-24 hours.
Add the meat to the bag and place in the refrigerator.
Once you are ready, sew them onto the skewers, about three slices per skewer. HeatÂ your grill, and cook the pork. You know when the sugars start to melt into the meat, become one, and look heavenly.
Keep in mind that these will go fast and trust me, you and your family are just going to love them. Enjoy.