“Sizzling Street Fair Feast”

Allergens

This recipe contains gluten and tree nuts (applewood). Please check all ingredients for potential allergens.

Ingredients

• 1 lb boneless pork shoulder, cut into 1
• inch cubes
• 2 cups applewood chips soaked in water for 30 minutes
• 1 cup BBQ sauce (homemade or store
• bought)
• 1/4 cup brown sugar
• 1/4 cup apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp ground cumin
• Salt and pepper, to taste
• 4 large dinner rolls, sliced in half
• Coleslaw, for serving

Instructions

1. Preheat a grill or smoker to medium high heat (around 375°F).
2. In a small bowl, mix together BBQ sauce, brown sugar, apple cider vinegar, Worcestershire sauce, chili powder, smoked paprika, garlic powder, ground cumin, salt, and pepper. Set aside.
3. Drain the soaked applewood chips and distribute them evenly on hot coals or in the smoker box for added smoke flavor.
4. Season pork cubes with salt and pepper, then thread onto skewers.
5. Grill the skewered pork over indirect heat, turning occasionally until cooked through (internal temperature of 160°F). Brush with BBQ sauce mixture throughout grilling process.
6. Toast dinner rolls on direct heat, watching closely to avoid burning.
7. Place coleslaw in a separate bowl for self serving.
8. Remove pork from skewers and place onto the bottom halves of toasted rolls. Top with more BBQ sauce mixture and add coleslaw as desired.
9. Serve immediately on a large platter, garnished with fresh parsley or cilantro sprigs.

Chef’s Insight

To infuse even more smoke flavor, soak wooden skewers in water for 30 minutes before using.

Notes

For a vegetarian option, replace pork with marinated portobello mushrooms or grilled vegetables.