Memphis Smoky Mountain Firecracker Pork Skewers

Allergens

This recipe contains pork and may contain other allergens depending on the Worcestershire sauce used. Please check the label for allergen information.

Ingredients

• 1 lb pork tenderloin
• 1/2 cup apple cider vinegar
• 1/4 cup Worcestershire sauce
• 3 tbsp brown sugar
• 2 tsp smoked paprika
• 2 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp ground black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (optional, for added spice)
• 6 wooden or metal skewers

Instructions

1. Slice the pork tenderloin into 1 inch cubes and set aside. In a large mixing bowl, combine apple cider vinegar, Worcestershire sauce, brown sugar, smoked paprika, ground cumin, chili powder, ground black pepper, garlic powder, onion powder, and cayenne pepper (if using). Mix until all the spices are well incorporated.
2. Add the pork cubes to the marinade mixture and toss to coat evenly. Cover and refrigerate for at least 3 hours or overnight for best results.
3. Preheat your grill to medium high heat, or alternatively, use a stovetop grill pan. Thread the marinated pork onto skewers, leaving some space between each piece. Discard any remaining marinade.
4. Place the skewers on the preheated grill and cook for 3 4 minutes per side or until the pork is cooked through with a slight char. If using a stovetop grill pan, follow the same instructions and adjust cooking time as needed.
5. Remove the skewers from heat and let them rest for a few minutes before serving. Garnish with fresh parsley or chopped scallions if desired.

Chef’s Insight

The key to these firecracker pork skewers is allowing the meat to marinate long enough to absorb the smoky, spicy flavors. Don't be afraid to adjust the heat by adding more cayenne pepper if desired.

Notes

Feel free to adjust the spice levels and cooking methods to your preference. This recipe makes a great appetizer or main dish for a smaller gathering.