Barbecue Pork Loin Recipe

Barbecue Pork Loin Recipe

This Barbecue Pork Loin Recipe is perfect for backyard barbecues and picnics. The loin is cut into bite-sized pieces and grilled on skewers.

Dress them up any way you like – thread some chunks of pineapple, fennel or summer squash onto the skewers and grill over hot coals.

The secret here is to marinade the pork at least overnight, and longer if possible.

The marinade will form a caramelized crust on the kebabs as they cook, keeping the meat moist and tender inside.

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Barbecue Pork Loin Recipe
Prep Time
15 mins
Cook Time
15 mins
Marinating Time
8 hrs
Total Time
30 mins

Delicious and inexpensive pork is perfect for guests at your next backyard BBQ!

Course: Main Course
Cuisine: Barbecue
Keyword: Barbecue Pork Loin Recipe
Servings: 6
Calories: 320 kcal
  • 1 boneless pork loin 4 pounds, cut into 1 ½-inch pieces
  • 1 cup dark brown sugar
  • 1 cup soy sauce
  • 1 large yellow onion chopped
  • 5 cloves garlic chopped
  • 1 teaspoon ground black pepper
  • 10 skewers metal or bamboo soaked in water
  1. Whisk together the brown sugar, soy sauce, onion, garlic and pepper. Combine the marinade with the pieces of pork loin in a resealable bag or glass container with a lid.
  2. Refrigerate the pork overnight, stirring the meat occasionally to keep it evenly marinated.
  3. Light a charcoal barbeque or heat a gas grill over high heat. Lightly oil the grate.
  4. Thread the pieces of pork loin on the skewers and discard the marinade. Grill over the hot coals until cooked through, about 3 to 5 minutes per side. Serve hot.

Food For Thought About This Barbecue Pork Loin Recipe

Make skewers with vegetables or fruit as mentioned above. Since the pork pieces will cook rapidly, it’s a good idea to either pre-cook the vegetables in a microwave or separately on the grill.

Good To Know – If you’re in a crunch for time, it isn’t necessary to marinate the pork overnight, but try for at least 2 hours at the minimum.

A less expensive option for the boneless pork loin is a pork shoulder or butt roast. The meat is fattier, but trim away as much as you can and cut the meat into bite-sized pieces. These cuts are evenly more flavorful than the boneless pork loin. You can also grill the boneless loin as a whole piece or cut into 4 to 8 serving pieces. Adjust your cooking time for the larger pieces of meat.

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