County Fair Pork Kabobs
These sweet slightly spicy sticky pork chunks on a stick are a classic.
- 2 pound pork - cubed Loin works best
- 1/2 cup brown sugar
- 4 teaspoons cajun seasoning we use Tony Chachere's: Creole Original Seasoning
Combine the brown sugar and cajun seasoning in a bowl large enough to hold the pork.
Pat dry the pork cubes and place in the seasoning mixture - stir to coat the pork, or you can use a sealable bowl and shake.
Allow pork to sit in the seasoning mix for at least 45 minutes -after about 10 minutes the sugar will start to dissolve in the moisture from the pork and will create a syrupy liquid as it marinates
Place marinated pork cubes on your skewers and reserve the remaining marinade that is now a liquid in a small bowl to brush on the kabobs as they cook.
With grill on medium-low heat cook the kabobs turning and brushing with extra marinade - keep in mind as you brush the marinade on that it needs to cook and not to brush it on as you take the kabobs off of the heat.
Kabobs are done when internal temperature of 145°