| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Italian |
Grilled |
6 |
servings |
INGREDIENTS
| 2 |
lb |
Boneless pork shoulder* |
| 3/4 |
c |
Peanut oil |
| 1/4 |
c |
Cider vinegar |
| 1 |
|
Garlic clove; peeled/split |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Italian herbs; mixed |
| 3 |
|
Green peppers; medium** |
| 1 |
cn |
Pineapple chunks; (16 oz) |
INSTRUCTIONS
* - cut pork shoulder into 1" cubes.
** - seed and cut green peppers into 1" squares.
1. Place pork cubes (1") in a nonmetal bowl.
2. Combine oil, vinegar, galic, salt and herbs, blend well, and pour over
pork cubes. Cover and refrigerate for 4 hours or more, overnight if
desired. Drain and reserve.
3. Alternately thread pork cubes, peppers (1" square), and pineapple chunks
on metal skewers. Brush with marinade and place on barbecue grill as far as
possible over glowing coals. Broil, brushing with marinade and turning
often, for 30 to 40 minutes.
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