Still trying to decide on lunch? Thinking ahead to dinner? Or do you just want a reason to pull out the grill? Here's today's Sunday Brunch recipe:
2 lbs. pork shoulder2 tbsp. + 2 tbsp. canola oil15 skewers15 oz. can crushed tomatoes½ tsp. kosher saltFor the pork, put all of its ingredients other than the pork in a bowl and whisk to combine. Carefully slice the pork into ¼ inch slices working around the bone. Discard any excess fat.
Place the meat and marinade in a large zipper bag and then in the fridge at least overnight and up to 24 hours. Make the sauce by heating the olive oil in a saucepan over medium high heat. Add the red onion, garlic cloves, and mango and cook 4-5 minutes. Add the tomatoes, brown sugar, cider vinegar, salt and pepper and bring to a simmer.
Lower the heat and simmer 2-3 minutes. Use a stick blender or regular blender to mix the sauce until smooth. Set aside.If cooking on a grill, heat it to medium. Place the skewers on the grill and cook 8-10 minutes, brushing with the sauce and flipping every 2 minutes or until the sauce begins to char.
If cooking under your broiler, place the meat in a single layer on a parchment covered sheet pan. Brush the pork with the BBQ sauce a cook 8-10 minutes, flipping and brushing with more sauce every 2 minutes or until the sauce is charring.
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