Honey Mustard Glazed Pork Skewers
Switch out this weeks pork chops for these Honey Mustard Glazed Pork Skewers. Pork shoulder cooked perfectly and finished with a honey mustard glaze. This is an easy meal guaranteed to be a crowd pleaser!
Jump to RecipePork shoulder vs pork loin skewers
So ideally the most perfect cut of pork for these is pork shoulder. Pork shoulder is fatty and stand up well to all kinds of cooking methods. I honestly have nothing negative to say about pork shoulder I use it frequently! Now with that being said, other cuts of pork make great skewers too! I actually used pork loin for the pork in these photos. No, not tenderloin, pork loin. The only problem is, the only recipes you’ll find using pork loin a whole roast. Either way on the rare occasion I end up with pork loin instead of shoulder, it will work fine too. I just don’t recommend tenderloin. You can use it if you want, but it’s so lean so the cooking time won’t match the one in the recipe.
Easy honey mustard glaze
The secret to delicious pork aside from not over cooking it is a really good glaze! I love glazed pork chops, steaks, roast, and now skewers! This honey mustard glaze uses 2 types of mustard! Dijon is sharp and tangy and great for sauces or a vinaigrette. Brown mustard is spicier and pairs well with meats. Since they’re both a little different pairing them together created a balance I was looking for with the honey. If you only have one of these mustard’s, then using just one is perfectly fine! For those of you that like a creamy honey mustard, try adding in a tablespoon or two of mayonnaise to the glaze. Just make sure you reserve some of the honey mustard or make extra for dipping!
Salt your pork ahead of time
This is something I’ll always preach; salt your meats ahead of time! Cut up the pork into 1 1/2 inch thick pieces and sprinkle evenly with salt. Let sit for at least 45 minutes up to 24 hours in the fridge uncovered. Pre-salting, better known as dry brining, will tenderize and season the meat all the way throughout. My best rule of thumb is to dry brine your meat while you’re waiting for you wooden skewers to soak! Wooden skewers need at least 30 minutes to soak. I soak them while the meat is brining and while I wait for the meat to come back to room temperature. Trust me, dry pork is so unappetizing! This little step will help keep it juicy.
Indoor or outdoor cooking
I cook these indoors right in a hot pan since I don’t currently have a grill at my apartment. You can also just throw these in the oven. These Honey Mustard Glazed Pork Skewers will also hold up well on the grill. No matter which cooking method you choose, just remember to cook them over medium-high heat! These do need to be turned every 2-3 minutes. These skewers can cook for 6-10 minutes depending on how done you want them. Glaze them during the last few minutes of cooking to prevent the glaze from burning. I hope you enjoy this recipe! Comment below and let me know what you think!
Honey Mustard Glazed Pork Skewers
Ingredients
Pork
- 2lbs Boneless pork shoulder or boneless pork loin
- salt
- pepper
- oil
- 6-8 skewers wooden or metal.
Honey Mustard Glaze
- 1/2 cup honey
- 1/4 cup spicy brown mustard see notes
- 1/4 cup Dijon mustard see notes
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp fresh cracked pepper
- 1/2 tsp salt
- 1-2 tbsp mayo optional, see notes
Instructions
Prep the pork
- If using wooden skewers place in a dish and cover skewers with water. Let soak for at least 30 minutes up to 24 hours before using.
- Cut pork into 1 1/2" inch pieces. They don't need to be perfect cubes, but you want them all to be the same or very close in size and thickness. Place pieces into a bowl and season with salt and pepper to your liking. Place pork in the fridge, uncovered, for at least 1 hour, up to overnight.
- Once pork has been refrigerated for at least an hour, removed from fridge and allow pork to set out on the counter for 20-30 minutes in order to come to room temperature for even cooking.
Make the glaze
- Combine mustard, honey, salt, pepper, onion powder, garlic powder, and mayo if using together in a bowl. Taste and adjust if needed.
- Reserve half of the glaze for later.
- Use the other half of the glaze while cooking.
Make & Cook the skewers
Stovetop & Grill Instructions
- Once the meat is ready to cook it's time to thread the pork onto the skewers. Place 5-6 piece of pork on each skewer leaving no space in between the pieces. Line finished skewers on a large plate or baking dish.
- Preheat a large pan or your grill to medium-high heat
- Brush each skewer on all sides generously with oil.
- Once your pan or grill has preheated, brush with oil and add the pork skewers. Cook for 2 minutes.
- After 2 minutes flip, and cook another 2 minutes. Temp and check for doneness. Medium pork is 150-155. If they're getting close to or have reached that temp move on to the next step. If you want the pork more done, or aren't close to temp, flip and cook an additional 2 minutes.
- Flip pork skewers and brush with honey mustard. Cook for 1 minute, flip and brush with honey mustard again and cook and additional minute.
- Flip and glaze the pork one more time and remove from heat. Lightly tent with foil and let rest for 3-5 minutes.
- Server with remaining honey mustard and sides of your choice! Enjoy!
Oven Instructions
- Preheat your oven to 375 degrees
- Place skewers on a lined baking sheet and brush with oil.
- Once oven is preheated, place skewers in oven and bake for 5-8 minutes.
- Flip skewers and bake for additional 5 minutes.
- Remove skewers from oven and turn on the broiler.
- Brush pork with honey mustard, and place under the broiler for 1-2 minutes until they start to brown.
- Flip skewers again and brush with honey mustard. Return to broiler for 1-2 minutes and then remove.
- Brush skewers with glaze one last time and then tent with foil. Let rest for 3-5 minutes.
- Server with remaining honey mustard and sides of your choice! Enjoy!