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Grilled Pork Skewers

grilling

Grilled Pork Skewers

Sweet soda, soy, garlic, and vinegar create a flavorful marinade that produces tender pork with deep caramelization, making these skewers a quick and satisfying grilling option.

Prep

25 min

Cook

15 min

Total

40 min

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Ingredients

Serves6

Grilled Pork Skewers

  • 5.25 lb boneless pork butt
  • 3 cup sweet soda (any sugar sweetened soda, no diet versions)
  • 3 tbsp fish sauce
  • 4.5 tbsp Brown Sugar
  • 0.75 cup soy sauce
  • 0.75 cup rice wine vinegar
  • 3 tsp Kosher salt
  • 9 count Garlic cloves
  • 0 count bamboo or metal skewers (if wooden, soak before grilling)
Servings: 6−+
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Cooking Instructions

  1. 1

    Prepare the pork

    Place the pork butt in the freezer for 15 to 20 minutes until slightly firm, which makes slicing easier. Remove from the freezer and cut into thin pieces no thicker than one quarter inch.
    Tip: Uniform slices grill more evenly and develop better caramelization.
    Cleanup: Use a lined cutting board to simplify handling raw pork.
  2. 2

    Make the marinade

    Combine the sweet soda, soy sauce, rice wine vinegar, fish sauce, brown sugar, kosher salt, and smashed garlic cloves in a bowl. Add the sliced pork and mix well.
    Tip: Press out excess air from the marinade bag to ensure full contact.
    Cleanup: Mix the marinade in a measuring cup for easier cleanup.
  3. 3

    Marinate the pork

    Refrigerate the pork for 4 to 6 hours to allow the flavors to develop and the meat to tenderize.
    Tip: Longer marinating time yields deeper flavor but is not required for great results.
    Cleanup: Place the bag in a shallow dish to catch any drips.
  4. 4

    Prepare the grill

    Preheat the grill to medium heat and lightly oil the grates to reduce sticking.
    Tip: Medium heat prevents the sugars in the marinade from burning.
    Cleanup: Oil the grates with a paper towel to keep hands clean.
  5. 5

    Assemble and grill the skewers

    Thread the marinated pork slices onto skewers and grill for about fifteen minutes, turning every few minutes until golden, caramelized, and cooked through.
    Tip: Frequent turning builds even color without burning.
    Cleanup: Line the resting plate with foil for easy disposal of drippings.

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