Grilled BBQ Pork Skewers by Chef John

Divide the pork shoulder into two equal portions and cut along its length, separating it into two halves. Next, slice each half into thin strips, approximately 1/8 inch in thickness.

Place the sliced pork onto a large mixing bowl and combine it with chopped onion, minced garlic, brown sugar, salt, pepper, paprika, cumin, and a pinch of heat from the cayenne. Using your hands, thoroughly mix all the ingredients together until they are evenly distributed.

Cover the bowl with a tight-fitting lid and refrigerate for 4 to 8 hours, allowing the flavors to meld together.

When you're ready to cook, preheat a charcoal grill over medium-high heat and lightly brush the grill grates with oil to prevent sticking.

Thread the pork slices onto metal skewers, making sure to press them snugly together and fold any longer pieces in half as needed.

Place the skewers on the preheated grill, turning them frequently until they develop a nice brown color on the outside and reach an internal temperature of 160 degrees F (71 degrees C), approximately 30 minutes.

During the last 10 minutes of cooking, brush the skewers with barbecue sauce and turn them several times until the sauce caramelizes.