Ingredients
- 5lb Pork Loin
- 2 Fresh Pineapples
- ¼ cup Killer Hogs The BBQ Rub
For The Sweet & Sour BBQ Sauce:
- 1 cup sugar
- ½ cup rice vinegar
- ½ cup pineapple juice
- 2 Tablespoons Killer Hogs The BBQ Sauce.
- 2 Tablespoons ketchup
- 1 Tablespoon cornstarch
- 2 Tablespoon cold water
Instructions
- Remove pork loin from packaging and rinse under cool water. Pat dry and trim silver skin and fat.
- Slice pork loin lengthwise into half. Cut each half into 1” pieces.
- Peel and core pineapple. Quarter and slice into chunks.
- Use metal skewers and alternate pineapple and pork chunks. 3-4 pieces of each per skewer.
- Season each side of the Kebabs with The BBQ Rub.
- Prepare fire in grill using lump or charcoal, temperature should be 300⁰. Use 1-2 chunks of hickory wood for smoke.
- Place Kebabs on grill and cook on each side 30 minutes per side. Internal temperature should be 145⁰.
- Glaze with Sweet & Sour BBQ Sauce for 1-2 minutes on each side during the last few minutes of cooking.
For The Sweet & Sour BBQ Sauce:
- In a small sauce pan over medium high heat, mix the sugar, vinegar, pineapple juice, BBQ sauce, & ketchup.
- In a separate bowl whisk the cornstarch and cold water together.
- Add to the sauce pan and bring to a boil. Reduce the heat to simmer and cook for 2 minutes. Remove from heat and allow to cool.