Lunch / Dinner
Pork Kebabs with bourbon sauce
While grilled pork is intrinsically good, these Pork Kebabs with a sweet, smoky, sensational bourbon sauce hit it out of the ballpark!
FOR THE SAUCE, COOK:
FOR THE KEBABS, THREAD:
Place a strip of foil on grill to protect skewers, then preheat grill to medium-high. Brush grill grate with oil.
For the sauce, cook onions in butter in a saucepan over medium heat until soft, 4–5 minutes. Stir in ketchup, orange juice, vinegar, bourbon, brown sugar, molasses, and Worcestershire; season with salt and pepper. Bring sauce to a boil, reduce to a simmer, and cook 10 minutes; cool slightly, then purée with a handheld blender. Reserve half the sauce for serving.
For the kebabs, thread pork cubes and red onion on double skewers; season with salt and pepper. Grill kebabs, covered, 3–4 minutes on one side. Baste kebabs with remaining sauce, then flip and grill 3–4 minutes more.
Baste kebabs again, flip, and continue cooking and basting until a thermometer inserted into the thickest part registers 145°, about 4 minutes more. Let kebabs rest 5 minutes before serving with reserved sauce.
Add bourbon to the sauce off heat. High-proof alcohol will ignite if exposed to a flame.
Allow sauce to cool a little before puréeing. Reserve half of it to serve at the table.
Alternately thread 4 pork cubes with chunks of onion onto double skewers.
% Daily Value*
Total Fat 15g 23%
Saturated Fat 6g 30%
Cholesterol 213mg 71%
Sodium 470mg 19%
Carbs 30g 10%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.