4–5 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
- Slice the pork into long thin strips, no thicker than ¼ inch.
- In a bowl, combine BBQ sauce, brown sugar, vinegar, garlic powder, Worcestershire, bourbon and 2 teaspoons of salt. Stir well to combine.
- 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.
- 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.
- While the grill is warming, thread the pork onto the skewers. You may use 2-3 pieces per skewer.
- Once your grill grate has heated, lay the skewers directly over the coals. Cook for 2-3 minutes per side.
- 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.
- Once the skewers are at the desired color, move them to the indirect side of the grill to finish cooking a further 5 minutes.
- If you prefer to use a thermometer to test for doneness, the skewers are ready when they read 145f internal temperature.