Smoky BBQ Street-Food Fusion Feast

Allergens

Soy (in soy sauce and hoisin sauce)

Ingredients

• 1. 2 lbs boneless pork shoulder, cut into 1
• inch cubes 2. 1 cup BBQ sauce (Texas Roadhouse style) 3. 1/4 cup hoisin sauce 4. 1/4 cup soy sauce 5. 1/4 cup rice vinegar 6. 1/4 cup brown sugar 7. 2 tablespoons sriracha 8. 2 teaspoons smoked paprika 9. 2 teaspoons garlic powder 10. 2 teaspoons onion powder 11. 1 teaspoon ground cumin 12. Salt and pepper, to taste

Instructions

1. In a large bowl, mix together the BBQ sauce, hoisin sauce, soy sauce, rice vinegar, brown sugar, sriracha, smoked paprika, garlic powder, onion powder, and cumin until well combined. Season with salt and pepper to taste.
2. Add the pork cubes to the marinade, making sure they are evenly coated. Cover and refrigerate for at least 4 hours or overnight for best results.
3. Preheat a grill or grill pan to medium high heat. Remove the pork from the marinade and thread onto skewers. Discard any remaining marinade.
4. Grill the skewered pork for about 10 minutes, turning frequently and basting with additional BBQ sauce as needed until cooked through and slightly charred.
5. Remove from heat and let rest for a few minutes before serving.

Chef’s Insight

For an extra smoky flavor, add 1/4 teaspoon liquid smoke to the marinade.

Notes

The key to this recipe is marinating the pork for enough time to ensure maximum flavor absorption.