Tuesday, April 14, 2015
Last Sunday, my husband and I took a short trip out of town to go to the Old Sorehead Trade Days in Stanton, Texas. It's a big outdoor flea market kind of thing with lots of vendors and food trucks. If you have a "First Monday" where you live, it's like that. We recently bought a new car, and the trip down there was really nice. We opened the sunroof and enjoyed the sunshine. We had such a great day. We spent several hours strolling around, shopping and looking at everything the vendors had to offer. We bought a few things, even a metal flying pig. Here it is:
Quirky, I know, but it totally fits us. I ate fried pickles, and my husband got a pork kabob. The pork was so tender and juicy. As I asked my husband for a bite, a vendor nearby said, "hey, can I get the next bite." We got a good laugh out of that. My husband went back by the booth to ask what kind of meat the guy used, and it was pork butt (no, pork butt isn't the rear of the pig. It's actually cut from the shoulder). We decided we had to make pork kabobs that night for dinner.
We also bought some dry rub called Swine Grind made by Big T Spice Company. You can find their Facebook page here. (I'm not being reimbursed to plug this product. We just liked it a lot.) All in all, we had a great day and really enjoyed each other's company.
When we got back into town, we headed out to the store to buy a pork butt and a few Texas made BBQ sauces to try out. Then we headed home and started cooking. We seasoned our cubed pork butt with the Swine Grind and off we went. Let me tell you, not only was the rub fantastic, but the pork was so tender and flavorful. It was really easy to do and enjoyed by all. I think you'll be surprised at how easy and flavorful these are. Enjoy!
One 4-lb pork butt, cut into 1 1/2 inch cubes
Your favorite dry rub
Your favorite BBQ sauce
Soak the wooden skewers in water for about 15 minutes. After they soak, skewer the pork cubes onto the skewers. Season the pork generously with the rub. Cover them and let them sit at room temperature for about 30 minutes.
Preheat the grill to medium high. Cook the skewers on direct heat for 5 minutes, then turn. Cook them another 5 minutes, then turn them again. Generously brush on the BBQ sauce and cook another 5 minutes. Turn them, brush the other side generously with sauce, and cook another 5 minutes or until the pork is done through, at least 145 degrees internally. Serve with more BBQ sauce, if desired.