Carolina Skewers with Hoppin John Salad
We love a good BBQ while we are traveling. This recipe combines some of our favorite southern flavors. Hoppin John Salad made with rice and blackeyed peas. Combine with cubed pork tenderloin, onions, apples, and a Carolina mustard sauce baste. Add some canned Margaret Homes seasoned Collard Greens and boom your in South Carolina for the night ?
Equipment
- 6 - 10" to 12" Skewers
Ingredients
Skewer
- 1 ½ lb pork loin cut into 1 ½ - 2” cubes (at that size the cook quickly & stay moist)
- 2 apples such as granny smith or Braeburn, cored, cut into 8 wedges each
- 1 red onion cut into 1” wedges
Hoppin John Salad Dressing
- 3 Tbs apple cider vinegar
- 2 Tbs olive oil
- 1 Tbs sugar
- 1 Tbs chopped fresh thyme
- ¼ tsp cayenne or less
Salad Fixins
- 1 cup cooked rice; cooled
- 15 oz can black-eyed peas drained and rinsed
- 1 cup red bell pepper diced
- ½ cup scallions chopped
- salt & pepper to taste
Instructions
Hoppin John
- Prepare the salad at least an hour or so ahead, refrigerate and let flavors combine
- Whisk together vinegar, oil sugar, thyme, and cayenne in a large bowl.
- Add rice, black-eyed peas, bell pepper, and scallions; toss to coat.
- Season with salt and pepper. Serve.
Skewer directions:
- Preheat grill to medium-high.
- Stir sauce ingredients together in a saucepan. Bring to a boil, reduce heat, and simmer 10 minutes. Set aside⅓ cup for basting; reserve remaining sauce for serving.
- Thread pork cubes onto 4 skewers, alternating pork, apple and onion wedges. About 6 pieces of pork per skewer.
- Grill 4 minutes, then turn and baste grilled side.
- Grill an additional 4 minutes, then turn and baste again.
- Cook and additional minute, or until pork reaches 150F -discard remaining basting sauce. Serve with reserved sauce and Hoppin’ John. Leftover sauce may be covered and refrigerated.
Notes
BBQ sauce: (OR use southern style mustard based bbq sauce like Sticky Fingers). We like to use Uncle Bens Ready Rice on the rig for quick and eash 90 sec. rice.
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