Those of you familiar with low and slow barbecue from the South will know exactly what mustard barbecue sauce is. It is often served with pulled pork, and this recipe aims to reflect that Southern USA tradition.
MAKES: 6 TO 8 KEBABS
INGREDIENTS:
KEBABS:
- 1 pork butt (3 pounds, or 1.5 kg)
- 6 to 8 skewers
SPICE RUB:
- 1 tablespoon (7 g) paprika
- 2 teaspoons brown sugar
- 1 teaspoon onion powder
- 1⁄3 teaspoon salt
- ¼ teaspoon celery salt
- ¼ teaspoon allspice
MUSTARD BARBECUE SAUCE:
- ¾ cup (132 g) yellow mustard
- 1⁄3 cup (80 ml) cider vinegar
- ¼ cup (50 g) granulated sugar
- ¼ cup (60 g) brown sugar
- 2 tablespoons (28 ml) water
- 2 tablespoons (28 g) butter
- 2 teaspoons liquid smoke
- 1 teaspoon soy sauce
- ¼ teaspoon black pepper
- ¼ teaspoon white pepper
- ¼ teaspoon cayenne pepper
INSTRUCTIONS:
- Place all the ingredients for the Mustard Barbecue Sauce in a medium saucepan and bring to a medium simmer for 5 to 6 minutes. Make sure to stir often and watch that it does not burn. Remove from the heat and let cool for 15 minutes before using.
- Cut the pork butt into 1¼-inch (3 cm) cubes.
- Thread the pork cubes onto the skewers. Make sure not to overpack.
- Combine all the ingredients for the spice rub and season the meat on all sides.
- Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
- Grill the kebabs for a total of 12 to 15 minutes. Begin basting with Mustard Barbecue Sauce halfway through the cook time.
- Once the pork reaches an internal temperature of 145°F (63°C), remove the kebabs from the grill and let rest for a few minutes before serving. If using metal skewers, carefully remove the pieces of pork and serve.
