INGREDIENTS FOR THE PORK KEBABS 500 g pork shoulder 1 tbsp hot sauce 2 tbsp Cowboy Coffee rub FOR THE FRUITY COUSCOUS 300g pearl couscous, uncooked 500ml water 200g dried apricots, chopped 200g dried cranberries, chopped 2 sweet pointed peppers 1 bunch fresh parsley, roughly chopped 2 tbsp olive oil 1 teaspoon salt 1 teaspoon ground black pepper 2 tablespoons lemon juice Sliced almonds and coriander to serve INSTRUCTIONS TO MAKE THE PORK SHOULDER KEBABS • Preheat the grill to 180°c. • Cut the pork shoulder into cubes and place into a mixing bowl. • Cover with hot sauce evenly, this will enable the rub to stick. • Coat evenly with rub and allow at least 30 minutes for the flavours to penetrate. • skewer up the pork and place on the grill over direct heat. • Allow to cook for 20 minutes turning occasionally to get a good heat distribution and a good char. • Remove from the grill and serve when the internal temperature reaches 71°c. TO MAKE THE FRUITY COUSCOUS • Bring 500ml of water to boil on direct heat with a pinch of salt in a large pan. Once the water is at a rolling boil, turn off the heat. • Add the couscous to the pan, stir once then place a lid on the pot. Remove from heat and set aside. • Place both of the sweet pointed peppers directly into the heat of the grill and turn until they are charred on all sides. • Whilst the couscous cools, Remove the peppers from the heat, peel the charred skins and de- seed, then cut the flesh into small chunks. • Once the couscous is cooled, toss with a fork to loosen the grains then add the chopped peppers. • Add the rest of the ingredients, the chopped apricots, cranberries, chopped parsley, olive oil, lemon juice and salt and pepper to taste. Toss well to combine. • Taste for seasoning and adjust if needed. Pork shoulder @Field & Flower #porkkebabs #slovakia #coffee #coffeelover #coffeerub #kamadojoe #kamado #kamadogrill
♬ 321GO – The Mondays & LiTTiE
@jacksmeatshack INGREDIENTS FOR THE PORK KEBABS 500 g pork shoulder 1 tbsp hot sauce 2 tbsp Cowboy Coffee rub FOR THE FRUITY COUSCOUS 300g pearl couscous, uncooked 500ml water 200g dried apricots, chopped 200g dried cranberries, chopped 2 sweet pointed peppers 1 bunch fresh parsley, roughly chopped 2 tbsp olive oil 1 teaspoon salt 1 teaspoon ground black pepper 2 tablespoons lemon juice Sliced almonds and coriander to serve INSTRUCTIONS TO MAKE THE PORK SHOULDER KEBABS • Preheat the grill to 180°c. • Cut the pork shoulder into cubes and place into a mixing bowl. • Cover with hot sauce evenly, this will enable the rub to stick. • Coat evenly with rub and allow at least 30 minutes for the flavours to penetrate. • skewer up the pork and place on the grill over direct heat. • Allow to cook for 20 minutes turning occasionally to get a good heat distribution and a good char. • Remove from the grill and serve when the internal temperature reaches 71°c. TO MAKE THE FRUITY COUSCOUS • Bring 500ml of water to boil on direct heat with a pinch of salt in a large pan. Once the water is at a rolling boil, turn off the heat. • Add the couscous to the pan, stir once then place a lid on the pot. Remove from heat and set aside. • Place both of the sweet pointed peppers directly into the heat of the grill and turn until they are charred on all sides. • Whilst the couscous cools, Remove the peppers from the heat, peel the charred skins and de- seed, then cut the flesh into small chunks. • Once the couscous is cooled, toss with a fork to loosen the grains then add the chopped peppers. • Add the rest of the ingredients, the chopped apricots, cranberries, chopped parsley, olive oil, lemon juice and salt and pepper to taste. Toss well to combine. • Taste for seasoning and adjust if needed. Pork shoulder @Field & Flower #porkkebabs #slovakia #coffee #coffeelover #coffeerub #kamadojoe #kamado #kamadogrill