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Pig Tails
Ingredients:
1- Bottle Lawry's Teriyaki Marinade
1/3 cup- Szechuan Stir Fry Sauce
1T- Minced Garlic
1- whole boneless pork loin (10-12lbs)
40-50 Wooden Skewers
Instructions:
Thin slice loin into 3/16- 1/4 inch thick slices. Then take slices and cut in half the long way. Mix garlic, stir fry sauce, and marinade in bowl and then add loin slices ensuring all are covered. Cover bowl and refrigerate a minimum of 5 hours or overnight.
While meat is marinating, soak skewers in a separate container with plain water for a minimum of 3 hours. After meat has marinated for desired time take slices and fold onto skewers in a "spiral" fashion.
Grill on low heat 200- 250 degrees until an internal temp of 145 degrees. Also, laying tinfoil under exposed skewers helps prevent sticks from burning. To temp these stick thermometer in along the skewer to get an accurate reading.
Ingredients:
1- Bottle Lawry's Teriyaki Marinade
1/3 cup- Szechuan Stir Fry Sauce
1T- Minced Garlic
1- whole boneless pork loin (10-12lbs)
40-50 Wooden Skewers
Instructions:
Thin slice loin into 3/16- 1/4 inch thick slices. Then take slices and cut in half the long way. Mix garlic, stir fry sauce, and marinade in bowl and then add loin slices ensuring all are covered. Cover bowl and refrigerate a minimum of 5 hours or overnight.
While meat is marinating, soak skewers in a separate container with plain water for a minimum of 3 hours. After meat has marinated for desired time take slices and fold onto skewers in a "spiral" fashion.
Grill on low heat 200- 250 degrees until an internal temp of 145 degrees. Also, laying tinfoil under exposed skewers helps prevent sticks from burning. To temp these stick thermometer in along the skewer to get an accurate reading.
