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HOW TO GRILL brown sugar bourbon skewers

Brown Sugar Bourbon Pork Skewers

  • Author: Jess Pryles
  • Yield: makes 15-20 skewers 1x



45 lb whole boneless pork butt, shoulder or neck

1 cup BBQ sauce

½ cup brown sugar

2 T cider vinegar

1 teaspoon garlic powder

2 tablespoons Worcestershire sauce

¼ cup bourbon

3 teaspoons kosher salt


  1. Slice the pork into long thin strips, no thicker than ¼ inch.
  2. In a bowl, combine BBQ sauce, brown sugar, vinegar, garlic powder, Worcestershire, bourbon and 2 teaspoons of salt. Stir well to combine.
  3. Place the pork into a zip top bag, pour the brown sugar marinade on top, and place in fridge. Refrigerate for a minimum of 6 hours, but preferably overnight.
  4. Light a chimney full of Kingsford Cherrywood hardwood briquettes. Once ashed over, dump the chimney contents on one side of your grill, creating a hot and cool zone.
  5. While the grill is warming, thread the pork onto the skewers. You may use 2-3 pieces per skewer.
  6. Once your grill grate has heated, lay the skewers directly over the coals. Cook for 2-3 minutes per side.
  7. The pork should start to brown and caramelize, but be sure to turn it over before it burns. Cook a further 2-3 minutes on the other side. If necessary, repeat until a deep caramel color has formed.
  8. Once the skewers are at the desired color, move them to the indirect side of the grill to finish cooking a further 5 minutes.
  9. If you prefer to use a thermometer to test for doneness, the skewers are ready when they read 145f internal temperature.