Last Updated on September 17, 2023
To reinforce that skewers are a classic summer meal, these showcase caramelized slivers of pork shoulder with alternating pieces of stone fruit that complement and brighten the rich cut of meat. What kind of stone fruit? Almost any kind you find in the market will work. Apricots will grill into a delightfully tangy jam flavor, nectarines will most likely hold their shape better and peaches, plums and pluots will also be very delicious. You can mix and match and use multiple kinds. Just look for fruit that isn’t too ripe, so you don’t end up with mush.
To serve with the skewers we suggest lettuce leaves, fresh herbs and some pickled jalapeños for heat; Rice or rice noodles turn this into a full, satisfying yet light meal. You can even use these lettuce leaves and cups to hold all the aforementioned for a fun, interactive meal.
Ingredients
- 2 lbs ButcherBox Boneless Pork Butt defrosted and patted dry
- salt and pepper
- ¼ cup lime juice
- ¼ cup granulated sugar
- 2 tbsp rice vinegar
- 1 large shallot sliced thinly
- 1 small jalapeño sliced thinly
- 2 Thai chiles or 1 to 2 dried cayenne peppers or
- chiles de arbol lightly crushed
- 2 tsp fish sauce
- ¼ cup canola oil plus more for grilling
- ½ cup chopped cilantro plus whole leaves and
- stems for serving
- 3 firm peaches nectarines or pluots, cut into ½-inch wedges
- Cooked vermicelli noodles tossed with melted
- butter for serving
- Butter lettuce or little gem lettuces for serving
- Sliced cucumbers for serving
- Special equipment: about 15 metal or wooden skewers soaked in water for 30 minutes
Instructions
- Cut the pork into chunks about 2 to 3 inches long and 1-inch wide. Place them on a sheet pan and set in the freezer for about 30 minutes. Unless you have a very sharp knife, this will help firm them up to make slicing easier.
- While the pork is chilling, add the lime juice, sugar, vinegar, shallot, jalapeño, chiles and fish sauce to a bowl, and whisk very well with a fork to combine and melt the sugar. Pour the ¼ cup canola oil over and set aside. Slice the stone fruit into ½-inch wedges and set aside.
- Take the pork from the freezer and slice each chunk into thin planks. You should get about 3 to 4 long thin slices per chunk. Add to a large bowl, season with salt and pepper, add the stone fruit and chopped cilantro and toss again.
- Prepare a charcoal or gas grill for high heat, making sure to clean grates and lightly slick them with a kitchen rag or brush dipped in canola oil. Meanwhile, thread the pork and stone fruit onto the skewers and place on a sheet pan — each pork plank will be best threaded on in wavelike fashion, multiple times. Drizzle enough canola oil over the skewers to oil them lightly, but thoroughly. Grill the skewers until golden and lightly charred on all sides, about 7 minutes. Transfer to a serving platter.
- Serve the skewers with the vermicelli noodles, lettuce leaves, cucumbers, cilantro and fish sauce vinaigrette.
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