Abby Hocking / Food & Wine
Active Time
Total Time
1 HR
Serves : 6

Instead of braising pork shoulder until 
tender, Tusk’s Sam Smith marinates thin slices of the meat to boost flavor, then skewers and grills it until melting and juicy within and nicely charred on the outside.
 Slideshow: More Pork Shoulder Recipes

How to Make It

Step 1    

In a food processor, puree the 2 cups of cilantro with the parsley, onion, garlic, olive oil, cumin, paprika, fennel, the licorice 
root powder, if using, and 1 tablespoon of salt until chunky. Reserve 1/2 cup of the marinade for basting; cover and refrigerate. In a large bowl, combine the remaining marinade 
with the pork and turn to coat. Cover and refrigerate for at least 8 hours or overnight.

Step 2    

Light a grill or preheat a grill pan. Thread the pork onto the skewers in a weaving motion so the meat is secure, then season lightly with salt. Grill over moderately 
high heat, turning occasionally and basting 
with the reserved marinade, until the pork 
is lightly charred and just cooked through, 
6 to 8 minutes. Transfer the skewers 
to a platter, garnish with cilantro and serve. 


Licorice root powder is available at health food stores and on

Serve With

Citrus wedges.

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