Mustard Marinated Pork Shoulder Kebabs*
  • 1¾ pounds pork shoulder, cut into generous 1-inch cubes
  • ⅔ cup canola oil Juice of 1 lemon
  • ⅓ cup Dijon mustard
  • 1 teaspoon fresh oregano
  • ½ teaspoon onion or garlic salt
  • ¼ teaspoon black pepper
  • 1 yellow bell pepper, seeded and cubed
  1. Place the pork in a large zip-top bag. Place the oil, lemon juice, mustard, oregano, salt and pepper in a jar with a tight-fitting lid. Cover and shake to emulsify. Pour over the pork, seal and massage to evenly coat. Refrigerate at least 2 hours and up to overnight.
  2. Remove from the refrigerator at least 30 minutes before grilling. Preheat the grill to 400 degrees. Drain the meat and thread onto skewers. Thread peppers on different skewers. Grill the pork 8–10 minutes total, turning halfway through to evenly cook and brown. Add the peppers halfway through the pork cooking time, turning to evenly char. Allow to rest for 5 minutes before serving warm.
Recipe by The Tennessee Magazine at