Pork and Corn Kabobs With Maple Bourbon BBQ Sauce |
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Prep Time: 120 Minutes Cook Time: 10 Minutes |
Ready In: 130 Minutes Servings: 12 |
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These are wonderful kebobs. If you have any bourbon on hand, these are well worth making. Whiskey may be replaced instead of the bourbon. I sometimes add on cherry tomatoes onto the skewers too. Note: the sauce may be prepared a day ahead and refrigerated until ready to use. Prep time includes marinating time. Ingredients:
2 lbs boneless pork loin |
2 tablespoons dry rub seasonings (homemade or store-bought) |
1/2 teaspoon powdered meat tenderizer (i use club house brand) (optional) |
3 fresh ears of corn |
2 tablespoons maple syrup |
1 cup barbecue sauce (your favorite brand) |
2 -3 tablespoons bourbon |
1/2 teaspoon mustard powder |
1/2 teaspoon cider vinegar |
3 tablespoons butter or 3 tablespoons margarine, melted |
Directions:
1. Cut pork into 1-inch cubes.
2. In a bowl,sprinkle spice rub (mixed with the tenderizer) over the cubes, making sure all sides are covered well; cover, and refrigerate 2 hours or overnight.
3. When ready to make the kebobs,remove the husks from the corn, and wrap each ear of corn in a damp paper towel.
4. Microwave each ear individually at HIGH power for 2 minutes, or par-boil corn for 2 minutes in boiling water; cool, cut into 2-inch chunks.
5. In a small bowl, combine BBQ sauce, maple syrup, bourbon, dry mustard and vinegar; stir well to combine.
6. Remove the pork cubes from the fridge.
7. Alternate 4 cubes and three corn pieces on each of 12 skewers (corn, 2 pork cubes, corn, two pork cubes, corn).
8. Brush corn with melted butter.
9. Brush the pork well with the BBQ sauce.
10. Grill over medium-hot coals for about 10 minutes, turning occasionally, just until pork is cooked through.
11. Brush the pork with more sauce, and pass the remaining sauce at the table.
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