Barbecue Pork Kebabs With Blistered-Chile–Pumpkin Seed Salsa

Name: Barbecue Pork Kebabs With Blistered-Chile–Pumpkin Seed Salsa
Yield: 4 servings
Ingredients: 0.25 large white onion; 2 jalapeños; 0.25 cup chopped cilantro; 0.25 cup finely chopped unsalted, roasted pumpkin seeds; 0.25 cup olive oil; 3 tbsp fresh lime juice; 1 Kosher salt; 1.25 lb boneless pork shoulder; 2 tbsp light brown sugar; 2 tbsp mustard powder; 2 tbsp paprika; 2 tsp garlic powder; 1 tsp freshly ground black pepper; 0.5 tsp cayenne pepper; 1 Vegetable oil; 1 Kosher salt; 8 metal skewers

From the kitchen of Carly

Charred jalapeños and pumpkin seeds meet smoky grilled pork in these vibrant kebabs. The blistered-chile salsa brings bright heat and toasted depth, while lime juice cuts through the richness. Simple seasoning lets the smoke and spice do the talking.

Barbecue Pork Kebabs With
Blistered-Chile–Pumpkin Seed Salsa

Charred pork folded tight onto skewers gets a serious spice crust that cracks when you bite into it. The trick is freezing the shoulder first so you can slice it thin, then stacking those strips to form a compact block that picks up color fast. The blistered-chile salsa with pepitas brings brightness and texture that cuts through all that savory char.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

1/4 largewhite onion
2jalapeños
1/4 cupchopped cilantro
1/4 cupfinely chopped unsalted, roasted pumpkin seeds
1/4 cupolive oil
3 tbspfresh lime juice
1Kosher salt
1 1/4 lbboneless pork shoulder
2 tbsplight brown sugar
2 tbspmustard powder
2 tbsppaprika
2 tspgarlic powder
1 tspfreshly ground black pepper
1/2 tspcayenne pepper
1Vegetable oil
1Kosher salt
8metal skewers

Instructions

Char the onion and jalapeños directly over a gas burner, turning them often, until blackened and starting to soften, about 4 minutes. No gas burner available, a hot dry skillet, preferably cast iron, gets the job done instead. Let everything cool, then finely chop the onion. Halve the chiles, scrape out the seeds, and finely chop them too. Combine the onion, chiles, cilantro, pumpkin seeds, olive oil, and lime juice in a small bowl, toss well, and season with salt.
Pop the pork shoulder into the freezer until the edges are very firm but not frozen solid, 20 to 30 minutes. Cut it into slices 1/4 inch thick, then trim those slices crosswise into 1 1/2 to 2 inch strips if needed. Cover and keep refrigerated until you are ready to grill.
Stir together the brown sugar, mustard powder, paprika, garlic powder, black pepper, and cayenne in a small bowl until evenly combined. Set aside.
Set up the grill for medium-high indirect heat: on a charcoal grill, bank the coals to one side; on a gas grill, leave one or two burners off. Oil the grates. Fold and pile the pork strips onto 6 to 8 skewers, pressing the meat into a compact shape as you go. Season with salt, then dust generously with the brown sugar rub in several passes, giving the meat a few minutes between each coat so the rub can grip. Over direct heat, grill the skewers, turning every minute or so, until the pork is browned and charring in spots, about 4 minutes. Slide the skewers to the cooler side of the grill and cook through, about 5 minutes more. Spoon the salsa over the pork and serve.
The salsa can be made 1 day ahead; cover and refrigerate. The dry rub keeps for up to 1 month stored airtight at room temperature.

Tips from the kitchen

Freeze the pork shoulder until firm but not rock solid, about 20 to 30 minutes, so the knife glides through cleanly and the meat holds together on the skewer without shredding.
Layer the spice rub in several passes instead of dumping it all on at once. Let a few minutes pass between coats so each layer adheres and builds up a proper bark.
Char the jalapeños and onion directly over a flame if you have gas, or use a cast-iron skillet. You want real blackened spots, not just a gentle singe, for depth in the salsa.

Variations

Skip the pumpkin seeds and swap in crushed toasted almonds or walnuts for a different crunch and earthier note.
Char habaneros instead of jalapeños if you want real heat, or use a mix of poblanos and serranos for a mellower, fruitier pepper flavor.
Build the salsa with lime zest and a pinch of cumin, then spoon it warm over the pork right after grilling while the meat is still hot and the flavors meld.
Thread the pork strips with fresh pineapple chunks or roasted sweet potato between folds for sweetness that plays off the spice rub.

Make ahead and storage

Leftover pork keeps for 3 days in an airtight container in the fridge. Salsa is best within 1 day but stays fresh for 2. Reheat the pork gently in a low oven or slice cold over rice or in a taco if you prefer it that way.