Pulled Pork Kabobs
Let's get grilling
1
Prepare smoker or grill for indirect cooking, adjusting vents to bring the temperature to 225°F. Add 2–3 chunks of your favorite smoking woods to ashed over charcoal briquets for maximum smoke flavor.
2
Cut pork butt into 1/2–inch thick strips. Thread each strip onto two side-by-side wooden skewers then coat lightly with yellow mustard followed by a layer of BBQ dry rub seasoning.
3
Place skewers on the smoker or grill away from direct heat and cover. Allow the kabobs to smoke until they reach an internal temperature of 185°F and are extremely tender, approximately 3 hours.
4
Remove pulled pork kabobs from the smoker or grill and serve immediately along with your favorite BBQ sauce.
Credit: Clint Cantwell
For safe meat preparation, reference the USDA website.
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