Family Pork and Pear Skewers

Name: Family Pork and Pear Skewers
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ lb (680 g) pork shoulder (boneless, cut into 1¼-inch cubes), cut into 1¼-inch (3 cm) cubes, visible fat trimmed to ¼ inch; 2 medium (400 g) firm pears (Bosc or Bartlett), halved, cored, cut into 1-inch (2.5 cm) pieces; 1 medium (150 g) red onion, cut into 1-inch (2.5 cm) pieces; 3 tbsp (45 ml) Dijon mustard; 3 tbsp (45 ml) extra-virgin olive oil; 1 tbsp (3 g) fresh rosemary, finely chopped; 2 cloves (10 g) garlic, minced; 1 tbsp (15 ml) apple cider vinegar; 1 tsp (6 g) kosher salt; ½ tsp (1 g) freshly ground black pepper

From the MyKitchenBank Kitchen

Tender grilled pork shoulder chunks threaded with sweet pears and red onion, glazed with a bright Dijon-rosemary marinade. These skewers are easy enough for a weeknight family dinner yet impressive enough for casual entertaining. The pears caramelize slightly on the grill while the pork stays juicy, creating a perfect sweet-savory balance.

Prep: 25 min
Cook: 12 min
Wait: 30 min
Total: 1 hr 7 min
Makes: 8 skewers (2 per person)

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Steps

Before you start

Soak wooden skewers in water for at least 30 minutes before grilling
Remove pork shoulder from the refrigerator 15 minutes before cooking so it comes closer to room temperature
Preheat your grill to medium-high heat (about 400°F / 200°C)

1
Make the marinade
- In a small bowl, whisk together the Dijon mustard, olive oil, apple cider vinegar, minced garlic, and chopped rosemary.
- Add ¾ teaspoon of salt and ¼ teaspoon of black pepper.
- Whisk until well combined and emulsified.
- The mixture should be smooth and slightly thick.
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Ready when: Marinade is smooth and well combined
Tip: Make the marinade while your skewers are soaking so you can use the full soaking time
2
Marinate the pork
- Place the pork shoulder cubes in a large mixing bowl.
- Pour half of the marinade over the pork and toss gently to coat all pieces evenly.
- Cover and let rest at room temperature for 20 minutes while you prepare the vegetables.
- Reserve the remaining marinade for basting on the grill.
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Ready when: Pork is evenly coated and glistening
Tip: Don't marinate longer than 20–30 minutes at room temperature or the vinegar will begin to denature the meat's surface texture
3
Assemble the skewers
- Thread the soaked skewers alternately with marinated pork cubes, pear pieces, and red onion pieces.
- Leave about ½ inch (1 cm) of space between each piece so heat circulates around them.
- Start and end each skewer with a pork cube.
- You should have about 5–6 pork pieces, 3–4 pear pieces, and 2–3 onion pieces per skewer.
- Season the assembled skewers lightly with the remaining ¼ teaspoon salt and ¼ teaspoon black pepper on both sides.
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Ready when: Skewers are loaded evenly and balanced
Tip: Thread the ingredients tightly enough they don't spin on the skewer but loosely enough air can circulate around them during grilling
4
Preheat and clean the grillOven 400°F / 205°C
- Preheat your grill to medium-high heat (about 400°F / 200°C).
- Use a grill brush or wadded aluminum foil to scrape the grate clean, then lightly oil the grate with a paper towel dipped in neutral oil.
- This prevents sticking and creates better grill marks.
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Ready when: Grate is clean and hot; you can hold your hand 2 inches above the grate for only 2–3 seconds
Tip: A clean, well-oiled grate is essential for preventing sticking and getting good caramelization
5
Grill the skewersOven 160°F / 70°C
- Place the skewers directly on the preheated grill grate perpendicular to the bars so they don't fall through.
- Grill for 10–12 minutes total, turning every 2–3 minutes (roughly every time you'd glance at them) so all sides get evenly cooked and charred.
- Brush with the reserved marinade during the last 2 minutes of cooking.
- The pork should register 160°F (71°C) on a meat thermometer inserted into the thickest piece, and the exterior should be golden-brown with light char marks.
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Ready when: Pork reaches 160°F (71°C) internally; exterior is golden with char; pears are caramelized and soft but not falling off; onions are translucent at edges
Tip: Turn frequently to avoid burning the pear, which caramelizes quickly. If the exterior is browning too fast before the pork is cooked through, move skewers to a slightly cooler part of the grill or lower heat slightly
6
Rest and serve
- Transfer the grilled skewers to a clean cutting board or serving platter.
- Let them rest for 3–5 minutes so the pork's juices redistribute.
- Serve hot with your choice of sides—they pair wonderfully with grilled vegetables, a fresh salad, or rice pilaf.
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Ready when: Skewers are warm and ready to serve
Tip: Don't skip the rest—it keeps the pork moist and tender

Good to know

Tips

If your pears are very soft or ripe, freeze them for 1–2 hours before cutting and threading. Firmer pears stay on the skewer better during grilling and develop better caramelization.
For even cooking, cut pork pieces to be as uniform in size as possible (about 1¼ inches / 3 cm)—smaller pieces will dry out, larger ones won't cook through in the grilling time.
The rosemary-Dijon marinade is also excellent as a finishing sauce: reserve additional sauce (don't mix with raw pork), drizzle it over the cooked skewers just before serving.
If you don't have a grill, these skewers can be roasted in a 425°F (220°C) oven on a rimmed baking sheet for 15–18 minutes, turning halfway through and brushing with marinade in the last 2 minutes.

Make ahead

Prepare and marinate the pork up to 4 hours ahead, storing it covered in the refrigerator. Assemble the skewers up to 2 hours before grilling and cover loosely with plastic wrap. Bring to room temperature for 10 minutes before grilling.

Storage & reheating

Store leftover skewers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the grill over medium heat for 3–4 minutes per side, or warm in a 325°F (163°C) oven for 10–12 minutes until heated through. Freezer storage is not recommended as the pear texture deteriorates significantly.

Substitutions

firm pears (Bosc or Bartlett) → firm apples (Granny Smith or Honeycrisp). Use the same weight; apples hold their shape slightly better on the grill and have a more tart flavor that balances the savory pork
fresh rosemary → dried rosemary. Use 1 teaspoon (1 g) instead of fresh; dried rosemary is more concentrated, so use half the volume of fresh
pork shoulder (boneless, cut into 1¼-inch cubes) → boneless pork chops or pork loin. Both work well but pork loin is leaner—don't trim fat as aggressively (leave ½ inch), and watch carefully to avoid overcooking. Same grilling time.
Dijon mustard → whole-grain mustard. Same amount; the marinade will have a coarser texture with visible seeds but the same sharp, herbaceous flavor