Honey Mustard BBQ Pork Skewers with Grilled Peaches
Pork and mustard have always worked well together. I wanted to bring a bit of summer into that pairing, so I went for a honey mustard glaze and paired it with grilled peaches. You get a sticky, smoky crust on the pork and a warm fruitiness from the peaches. It’s not fancy, but it turns heads when you bring it to the table.
Ingredients
- 800 g Pork shoulder cut into 4cm chunks
- 2 Peaches ripe, sliced into thick wedges
- 2 tbsp Runny Honey
- 1 tbsp Dijon Mustard
- 1 tbsp Wholegrain Mustard
- 1 tbsp Apple cider vinegar
- 1 clove Garlic minced
- 1 tsp smoked paprika
- 1 tbsp Olive Oil extra virgin
- 1 pinch Sea Salt
- 1 tsp Sea Salt flaky
Instructions
- Prepare the marinade: In a large mixing bowl, whisk together the honey, Dijon mustard, wholegrain mustard, apple cider vinegar, crushed garlic, smoked paprika, olive oil, and a generous pinch of sea salt until well combined.
- Marinate the pork: Add the diced pork shoulder to the bowl and toss everything thoroughly so each piece is well coated. Cover the bowl with cling film and refrigerate for at least 4 hours, or overnight for the best flavour.
- Soak the skewers: If using wooden skewers, soak them in cold water for at least 30 minutes before threading the meat. This prevents them from burning on the grill.
- Thread the pork: Remove the marinated pork from the fridge and let it sit at room temperature for about 20 minutes. Thread the pork chunks onto the skewers, packing them snugly but not too tightly to allow even cooking.
- Prepare the peaches: Slice the peaches into thick wedges. Brush each slice lightly with olive oil to stop them sticking to the grill.
- Preheat the grill: Heat your BBQ or grill to medium-high. Make sure the grates are clean and lightly oiled to prevent sticking.
- Grill the pork skewers: Place the skewers directly over the heat and grill for 10–12 minutes, turning every few minutes. If you're brushing on extra glaze, do this during the final 2–3 minutes of cooking to avoid burning the sugars.
- Grill the peaches: While the pork is cooking, place the peach wedges on the grill. Grill each side for 1–2 minutes until they have light char marks and start to soften.
- Finish and season: Remove the skewers and peaches from the grill. Sprinkle the grilled peach wedges with flaky salt.
- Serve: Serve the pork skewers with the grilled peaches on the side. Add your favourite salad or grilled vegetables and enjoy while hot.
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