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Bacon Lover's Pork Kebabs with Country-Style Bacon

Posted by mmillet on May 22, 2014

Bacon Lover's Pork Kebabs with Country-Style Bacon

Take a page from our Traeger on a Budget cookbook and double up on your pork intake for the day. Doctor's orders! (...with a PhD in Pork Appreciation. If you do happen to have a doctor who prescribes this, you'd better share their name!)

Aside from a bacon IV, one of the best ways to increase your Vitamin P(ork) is by Traegering some pork shoulder kebabs, which of course are studded with thick, country-style bacon. We threw some bright peppers, mushrooms and onions into the mix to make everything appear balanced but we know that it's all about the pig.

Don't feel shy about embellishing these kebabs with as much bacon and pork shoulder as you are craving. Pre-cut pork cubes, sometimes called "city chicken", are ideal for these kebabs and turn them into a quick meal.


PREP TIME: 15 min. plus 2 to 8 hours for marinating the pork
COOK TIME: 15 to 20 min.


• 1-1/2 pounds pork shoulder or loin, cut into 1-inch cubes
• 2 large sweet onions
• 2 bay leaves
• 1 tablespoon black peppercorns
• 1 tablespoon coriander seeds
• 1/2 cup dry white wine
• 1/4 cup extra-virgin olive oil
• 2 yellow bell peppers, cut into 1-inch squares
• 6 ounces button or cremini mushrooms, stems removed
• 6 ounces thick sliced country-style bacon, sliced crosswise into 1-inch pieces
Traeger Pork and Poultry Shake


Place the pork in a nonreactive mixing bowl or baking dish. Cut one of the onions in half and grate the halves on the large holes of a box grater or puree them in a food processor. (Definitely use the food processor if you have it and save your hands some labor and the onion smell that will haunt them for the next couple of days.)

Add it to the pork along with the bay leaves, peppercorns, coriander seeds, white wine and olive oil.

Stir to mix. Cover and refrigerate for at least 2 hours, or preferably, overnight. Cut the remaining onion in half crosswise and cut each half in quarters. Break the quarters into individual layers. Finely chop the smaller onion pieces and add them to the marinating pork. Set the remaining onion pieces aside.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.

Drain the cubes of meat, knocking off any solids, and discard the marinade. Thread the pork onto the skewers, alternating the cubes of meat with the pieces of onion, bell pepper, mushrooms, and bacon, emphasis on lots of bacon.

Arrange the kebabs on the grate and season generously on all sides with the Pork and Poultry Shake.

Grill the kebabs until golden brown on the outside and cooked to taste, 15 to 20 minutes, turning once.

Remove from the Traeger and serve immediately with some crusty bread or steamed rice.


Bacon Lover's Pork Kebabs Recipe.docx (12.67 kb)