Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to make a special dish, caribbean pork kabobs. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Remove cubes from marinade; discarding leftover marinade. Thread cubes evenly onto four skewers (if using wooden skewers, soak them in water for an hour before using to prevent burning). Serve with hot rice and kabobs of grilled fruit & pepper chunks, if desired.
Caribbean Pork Kabobs is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They are nice and they look wonderful. Caribbean Pork Kabobs is something that I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can have caribbean pork kabobs using 6 ingredients and 5 steps. Here is how you can achieve it.
Ingredients
Cut the remaining clementines into quarters. Thread clementine segments, pork, onion, and pepper onto skewers. Use plenty of skewers rather than pack the meat too tightly. We cooked these pork skewers during our first Pork Butt Dizzcovery Class of the year and no one believed it could work.
Instructions
Taking pork butt and cutting it into cubes and cooking it for less than an hour doesn't sound like it will give you incredibly juicy, succulent pork, but that's. On four metal or soaked wooden skewers, alternately thread the pork, pineapple and peppers. Nutrition Facts Drain pork and discard marinade; thread pork on skewers, leaving a small space between pieces. Serve in pita bread with sauce. Thanks to Private Selection for sponsoring this post.
So that’s going to wrap it up with this exceptional food caribbean pork kabobs recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
Print this page