LibreRecipes

Barbecue Pork Kebabs With Blistered-Chile–Pumpkin Seed Salsa

Rating

Calories

572.0

Protein

28.0

Sodium

201.0

Fat

47.0

You can always ask your butcher to slice the pork shoulder on the electric slicer for you, which will ensure even pieces and save you time.

1/4 large white onion

2 jalapeños

1/4 cup chopped cilantro

1/4 cup finely chopped unsalted, roasted pumpkin seeds (pepitas)

1/4 cup olive oil

3 tablespoons fresh lime juice

Kosher salt

1 1/4 pounds boneless pork shoulder (Boston butt)

2 tablespoons light brown sugar

2 tablespoons mustard powder

2 tablespoons paprika

2 teaspoons garlic powder

1 teaspoon freshly ground black pepper

1/2 teaspoon cayenne pepper

Vegetable oil (for grill)

Kosher salt

8 (8–12-inch-long) metal skewers

Cook onion and jalapeños over a gas burner, turning often, until charred and beginning to soften, about 4 minutes (alternatively, cook in a hot dry medium skillet, preferably cast iron). Let cool. Finely chop onion. Remove seeds from chiles and finely chop. Toss onion, chiles, cilantro, pumpkin seeds, oil, and lime juice in a small bowl. Season with salt.
Freeze pork until very firm around the edges, 20–30 minutes. Slice 1/4" thick, then cut crosswise into 1 1/2"–2" strips if needed. Cover and chill until ready to grill.
Mix brown sugar, mustard powder, paprika, garlic powder, black pepper, and cayenne in a small bowl to combine.
Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Oil grates. Thread pork onto 6–8 skewers, folding and piling onto itself to form a compact shape. Season with salt, then sprinkle generously with brown sugar mixture in several passes, allowing a few minutes between each for rub to adhere. Grill over direct heat, turning every minute or so, until browned and beginning to char in spots, about 4 minutes. Move to cooler side of grill and continue to grill until cooked through, about 5 minutes longer. Serve pork topped with salsa.
Salsa can be made 1 day ahead. Cover and chill.
Dry rub can be made 1 month ahead; store airtight at room temperature.