Jamaican Firewalk Caribbean Pork Skewers

Name: Jamaican Firewalk Caribbean Pork Skewers
Ingredients: 1 pork butt – deboned and cubed; 2 large red/yellow peppers, sliced into 1 inch cubes; 1 large onion, sliced into 1 inch cubes; 1 large can cubed pineapple; 5 scallions, finely diced; Marinade:; 2 tsp salt; 1 Tbsp brown sugar; 1/3 cup soy sauce (use gluten-free soy sauce or tamari to keep recipe gluten-free); 2 Tbsp vegetable oil; ¼ cup white or apple cider; ½ cup orange juice; 1 ½ to 2 Tbsp Dizzy Pig Jamaican Firewalk seasoning

Main Dish, Snack Pork Gluten-Free Grill Gatherings

By Max Rosen

We cooked these pork skewers during our first Pork Butt Dizzcovery Class of the year and no one believed it could work. Taking pork butt and cutting it into cubes and cooking it for less than an hour doesn’t sound like it will give you incredibly juicy, succulent pork, but that’s exactly what happens. Our class attendees were shocked and every bite was gone!

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Ingredients

1 pork butt – deboned and cubed
2 large red/yellow peppers, sliced into 1 inch cubes
1 large onion, sliced into 1 inch cubes
1 large can cubed pineapple
5 scallions, finely diced

Marinade:

2 tsp salt
1 Tbsp brown sugar
1/3 cup soy sauce (use gluten-free soy sauce or tamari to keep recipe gluten-free)
2 Tbsp vegetable oil
¼ cup white or apple cider
½ cup orange juice
1 ½ to 2 Tbsp Dizzy Pig Jamaican Firewalk seasoning

Directions

Cube the pork and slice the peppers and onion.
Mix the marinade ingredients and place in a large bowl with the pork and veggies.
Take skewers and alternate pork cubes with the veggies.
Set up your cooker for high direct grilling, around 375°F.
Grill the skewers for approximately 40 minutes or until done, brushing them every so often with the remaining marinade.

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