Pork and Corn Kabobs With Maple Bourbon BBQ Sauce

Total Time
2hrs 10mins
Prep 2 hrs
Cook 10 mins

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 Nutrition

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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