Brochetas de cerdo

Ingredientes

• 2 lbs /1kg pork shoulder
• 3 tablespoons fresh basil (finely chopped)
• 1 tablespoon kosher salt
• 2 teaspoons black pepper
• 1 large onion (thinly sliced)
• water

Preparación

1. 1

   Cut pork shoulder into 1½ inch cubes.

2. 2

   Put the thinly sliced onions, chopped basil, salt and pepper into a Ziploc bag. Gently knead/massage the ingredients to release juices and flavors.

3. 3

   Place the cubed pork into the Ziploc bag and mix together until evenly coated. Add enough water to meet the top of the pork mixture (about 1 cup).

4. 4

   Refrigerate to marinate overnight. If in a hurry then minimum 4 hours.

5. 5

   Thread the meat on the metal skewers, about 4 or 5 pieces.

6. 6

   Prepare the charcoal grill (mangal). Light the charcoal burn about 20-30 minutes. When charcoal is white, you're ready to cook.

7. 7

   Place skewers on the charcoal grill and cook until meat is done. Cooking time is determined by the heat, size of meat and height from the charcoal. Don't burn your meat! Keep turning the pork kabobs as it cooks, so it doesn't burn. Pork is cooked at 160°F/71°C.