Pork khorovats

Evenly cut pork shoulder, onion and restrained seasoning make a straightforward home barbecue with thermometer-based doneness.

This recipe has not been kitchen-tested.

Prep: 45 min · Cook: 20 min · Serves: 4

Ingredients

• 800 g — boneless pork shoulder
• 200 g — onion
• 25 ml — olive oil
• 6 g — salt
• 2 g — ground black pepper

Method

1. Weigh all ingredients, wash produce and prepare clean equipment before starting. Keep raw meat and eggs separate from ready-to-eat food.
2. Cut pork into even 3 cm pieces. Toss with sliced onion, oil, salt and pepper; refrigerate 30 minutes while preparing a clean grill.
3. Thread onto metal skewers and grill over medium-high heat, turning, about 15–20 minutes. Check the thickest pieces reach 63°C, then rest 3 minutes. Time alone is not a safety test.
4. Serve promptly. Refrigerate leftovers in shallow covered containers at 4°C or below within 2 hours (1 hour above 32°C); use within 3 days. Reheat cooked leftovers to 74°C.

Allergen notes

• Check all prepared-product labels and shared-equipment cross-contact; this is not an exhaustive allergen guarantee.

Cook’s notes

• Times are estimates; pan size, oven and ingredient temperature change the result. These editorial drafts have not been kitchen-tested.