Firecracker BBQ Snack

Allergens

Soy (if using store-bought BBQ sauce), Gluten (if using store-bought BBQ sauce)

Ingredients

• 1 lb pork shoulder, cut into 1
• inch cubes
• 2 cups wood chips (applewood or hickory) soaked in water for 30 minutes
• 1 cup BBQ sauce (homemade or store
• bought)
• 1/2 cup honey
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (optional)
• Salt and black pepper, to taste

Instructions

1. Start by soaking the wood chips in water for 30 minutes.
2. In a large mixing bowl, combine BBQ sauce, honey, apple cider vinegar, brown sugar, Dijon mustard, smoked paprika, chili powder, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Mix well to create the Firecracker BBQ Sauce.
3. Thread the pork cubes onto metal skewers, leaving some space between each piece for even cooking.
4. Place the skewers on a preheated grill or grill pan over medium high heat. Cook the skewers for 5 minutes, turning occasionally, until they develop grill marks and are nearly cooked through.
5. Brush the Firecracker BBQ Sauce generously onto each side of the pork skewers. Continue to cook for another 3 minutes or until the internal temperature reaches 160°F (71°C), basting with more sauce as needed.
6. Remove from the grill and let rest for a few minutes before serving.

Chef’s Insight

For an extra smoky flavor, try using a combination of wood chips for grilling.

Notes

For best results, use a combination of applewood and hickory wood chips for grilling.