Brown Sugar Bourbon Pork Skewers & Dirty Rice

Note: If you can’t find the frozen pepper blend, simply chop half each of a green, yellow and red bell pepper, and a medium white or yellow onion

Slice the pork loin lengthwise into strips of about 1/2″ thickness.

Thread each loin slice onto a 12″ bamboo skewer.

Combine the marinade ingredients in a two-gallon zip-top bag, seal and shake to combine.

Carefully add the pork skewers to the marinade.

Seal the marinade bag, removing the excess air, and set aside for 30 minutes.

Prepare your grill for two-zone cooking (direct and indirect) at medium-high heat (about 400º).

Put the bacon in a 9×12 disposable aluminum baking pan and set it in the center of the direct heat side of the grill.
Let the bacon cook for 5 minutes, stirring occasionally.

Add the peppers and onions to the pan, stir, and cook another 5 minutes.

Then add the frozen rice to the pan and flatten it so that it’s evenly distributed. Sprinkle the rice with the soy sauce.

Cover the pan with foil and move it to the cooler side of the grill.

Add all of the glaze ingredients to a disposable aluminum pie pan.

Remove the pork skewers from the marinade and put them immediately on the hot side of the grill.

Set the glaze pie pan on top of the skewers.

Close the grill and cook about 3 minutes.

Flip the skewers over and brush them with the glaze.

Close the grill and cook another two minutes.

Flip the skewers over and brush them with the glaze.

Remove the skewers to a serving platter and drizzle each with some of the remaining glaze.

Add the rice to the platter.

Serve and enjoy!