Pork BBQ Skewers with Atchara (Pickled Papaya)

Ingredients

• 2 lbs Pork shoulder (cut into cubes)
• 1/2 cup Tamari (gluten-free)
• 1/4 cup Brown sugar
• 4 cloves Garlic
• 2 tbsp Banana ketchup
• 1/2 tsp Black pepper
• 2 cups Green papaya (shredded)
• 1 cup Carrot (shredded)
• 1/2 cup Bell pepper (sliced)
• 1/4 cup Raisins
• 1/2 cup Vinegar
• 1/4 cup Sugar
• 1/4 tsp Salt

Instructions

1. 1In a medium bowl, combine the 1/2 cup Tamari, 1/4 cup Brown sugar, 4 cloves Garlic (minced), 2 tbsp Banana ketchup, and 1/2 tsp Black pepper. Add the 2 lbs Pork shoulder cubes to this bowl and toss to coat everything evenly. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
2. 2While the pork is marinating, prepare the atchara. In a separate medium bowl, combine the 2 cups Green papaya (shredded), 1 cup Carrot (shredded), 1/2 cup Bell pepper (sliced), and 1/4 cup Raisins.
3. 3In a small saucepan, combine the 1/2 cup Vinegar, 1/4 cup Sugar, and 1/4 tsp Salt. Heat this mixture over medium heat, stirring occasionally, until the 1/4 cup Sugar completely dissolves. This should take about 2-3 minutes. Remove from heat.
4. 4Pour the warm vinegar mixture over the papaya mixture in the medium bowl. Stir well to combine. Set the atchara aside to allow the flavors to meld while you cook the pork.
5. 5Thread the marinated 2 lbs Pork shoulder cubes onto skewers, leaving a small space between each cube. Discard any leftover marinade.
6. 6Preheat your grill to medium heat. Grill the pork skewers for 15-20 minutes, turning them occasionally, until the pork is cooked through and has a nice caramelized exterior. The internal temperature of the pork should reach 145°F (63°C).
7. 7Remove the pork skewers from the grill and let them rest for 5 minutes before serving. Serve the 2 lbs Pork BBQ Skewers immediately with the prepared atchara on the side.

Substitutions

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