Every 4th of July, our family would go downtown for our city’s local festivities. After watching the parade, we would head into the big city park where their were street food vendors.
Our favorite thing to get were Vietnamese BBQ pork skewers. You could smell them cooking from a mile away! It also helped that they were only $2, so we knew we could each afford to get a few of them.
Forget the cotton candy, we were there for the meat!
Now that we’ve all moved and have our own traditions, I thought I would try to make some of our favorite bbq pork skewers at home and they might be better than the original!
These Marinated BBQ Pork Skewers are easy to make, but you want to be sure to give the pork at least 4 hours to marinate in the fridge and soak up all that flavor.
I love prepping my meat the night before so it can be extra juicy and tender the following night for dinner.
How to make the best BBQ pork skewers:
These Marinated BBQ Pork Skewers are so easy to make. They will definitely be a staple at our house this summer!
Place cut pork shoulder in a gallon sized resealable bag. You could also place the meat in a bowl or resealable food storage container, but I love the ease of just throwing the bag away after the meat is done marinating.
To make the marinade, whisk together minced garlic, soy sauce, lime juice, ketchup, brown sugar, salt, pepper and ginger ale in a mixing bowl.
Pour marinade in the bag over pork. Seal bag and place in the refrigerator for 4-8 hours, or overnight.
Remove pork from bag and thread onto bamboo skewers that have soaked in water for 20 minutes (to prevent burning). Heat grill to high heat and grill skewers for 8-10 minutes, rotating during cooking, until cooked through.
I love that nice char on the pork because it gives them even more flavor.
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The best grilled shish kabob recipes:
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- Chicken and Bacon Shish Kabobs
- Grilled Island Chicken Kabobs
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- Grilled Chinese Chicken Kabobs
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If you love shish kabobs and grilling, try our Easy Hawaiian BBQ Chicken Skewers! Watch the video below to see how easy they are to make: