ALOHA™ Pork Skewers
1 3/4 lb pork shoulder, cut into 1” cubes
1 clove fresh garlic, smashed
2 tsp paprika
1 tsp brown sugar
1 tsp kosher salt
1/4 tsp freshly ground black peppercorn
2 tbsp vegetable oil
2 c fresh pineapple, cut into 1” cubes
2 c ALOHA™ peppers, cut into 1” cubes
pinch cayenne pepper to taste
kosher salt to taste
freshly ground black peppercorns to taste
If using wooden skewers, soak for at least 30 minutes in water.
In a large bowl, add pork shoulder pieces, garlic, paprika, sugar, salt, pepper and vegetable oil. Toss well to combine. Cover and refrigerate for a minimum of 20 minutes.
Preheat the oven to broil. Set the rack on highest setting (so that the top of the skewers will be about 5 – 6” below the broiler). Line a baking sheet with foil and lightly grease with 1 tsp vegetable oil.
On each skewer, thread on alternating pieces of pepper, pork and pineapple as shown above. For extra zip, sprinkle a pinch of cayenne pepper over each pineapple piece.
Place assembled skewers onto prepared tray and season with a touch of salt and pepper. Broil for about 5 – 6 minutes until pork browns and pineapple lightly caramelizes. Carefully turn the skewers to evenly broil the other sides, 3 – 4 minutes per additional side, until pork is evenly browned and cooked through.
Transfer the cooked skewers to a clean plate or tray and let rest for 5 minutes covered with foil before serving.