Chipotle peppers (smoke-dried jalapeños) add a great blend of smokiness and spice to grilled lighter meats like pork, chicken, and seafood. When combined with a tangy mix of orange and lime to marinade, things really get tasty. And of course, there is nothing like serving it cut into bite-sized pieces and on a stick to make it an instant hit. While this recipe can marinade as little as an hour with good results, I would recommend preparing them the night before and giving it a chance to really absorb all the flavor before cooking.
- 2-1/2 lb pastured pork roast, de-boned and cut into 1″ pieces
- Juice of 1 large orange
- Juice of 1 lime
- 1/4 cup dark sesame oil
- 3~4 large chipotle peppers, finely chopped (get the ones canned with adobo sauce)
- 2 tbsp adobo sauce from the peppers
- 3 cloves garlic, peeled and pressed
- 1 tsp dried oregano
- 1 tsp sea salt
- 1/2 tsp black pepper
- choice of skewer veggies, cut into ~1″ chunks (we’ve got green and orange bell peppers, red onions, and zucchini here)
Prepare all of the skewer items by getting them cut to the right size and arranged onto the skewers. Lay the skewers out in a glass 13×9 baking dish, arranging in layers as needed to hold them all. Set aside for now.
Chop up the chipotles very fine (I just leave the adobo right in with them when chopping). Since this recipe only uses about 1/4 of the can of chiles and adobo, I separate the rest out into similar-sized quantities and freeze it for use another time.
Pour the marinade over the top of the skewers in the baking dish. Cover and place in the fridge for at least one hour or up to 24 hours. Rotate and turn the skewers at least 4 times during that period to make sure they have all been given a chance to sit in the marinade at the bottom of the pan.
When you are ready to cook, get the grill heated up to about 400 degrees. Grill on indirect heat for about 20 minutes, turning once, until the pork is just cooked through and still juicy. Serve immediately. Enjoy!