Grilled Pork Skewers with Blueberry Barbecue Sauce

Pork skewers are doubly flavorful thanks to a garlic-chili rub at the start, and extra-rich blueberry-jalapeño sauce brushed on halfway through grilling to avoid burning.

Grilled Pork Skewers with Blueberry Barbecue Sauce
Photo: Andy Lyons
Hands On Time:
30 mins
Total Time:
1 hrs


  • 2 pound pork tenderloin

  • 2 teaspoon chili powder

  • 4 cloves garlic, minced

  • ½ teaspoon each kosher salt and freshly ground black pepper

  • 4 cup fresh blueberries

  • cup molasses

  • cup cider vinegar

  • 2 fresh jalapeño peppers, seeded and minced*

  • ¼ cup tomato paste

  • 2 teaspoon Worcestershire sauce

  • ¼ teaspoon salt

  • 1 recipe Blueberry Corn Salad

Blueberry Corn Salad

  • ½ cup olive oil

  • ½ cup lemon juice

  • ¼ cup chopped fresh mint

  • 4 cloves garlic, minced

  • 8 ears fresh corn

  • 2 tablespoon olive oil

  • 4 cup fresh blueberries


  1. Trim fat from pork and cut into 1- to 1 1/2-inch cubes. In a large bowl stir together chili powder, garlic, salt, and pepper. Add pork and toss to coat. Thread pork on sixteen 8-inch skewers.** Cover and chill.

  2. For sauce, in a medium saucepan combine the blueberries, molasses, vinegar, jalapeños, tomato paste, Worcestershire sauce, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 25 to 30 minutes until thick, stirring occasionally. Remove from heat; cool. Set aside 1 cup.

  3. Grill pork skewers on rack of a covered grill directly over medium coals for 6 to 8 minutes or until meat is still slightly pink in the center, turning once and brushing pork with reserved sauce halfway through grilling. Serve with remaining blueberry sauce and Blueberry Corn Salad. Makes 8 servings.

Blueberry Corn Salad

  1. In a screw-top jar combine the 1/2 cup oil, lemon juice, mint, garlic, and 1/2 teaspoon each salt and pepper; cover and shake until combined.

  2. To grill corn, pull back husks, but don't remove. Remove silks; rinse corn. Brush with olive oil and sprinkle lightly with salt and pepper. Fold husks back around corn. Tie tops of husks closed with 100-percent-cotton kitchen string.

  3. Grill corn on rack of covered grill directly over medium coals for 20 to 25 minutes or until kernels are tender, turning occasionally. Remove and cool. Cut kernels from cobs. In large bowl combine corn, berries, and dressing. In a large bowl combine the corn kernels, berries, and dressing.


Because hot chile peppers, such as (jalapeños, others), contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.


If using wooden skewers, soak in water for 30 minutes; drain before using.

Refrigerate remaining sauce in an airtight container for up to 3 days.

Nutrition Facts (per serving)

219 Calories
3g Fat
24g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 219
% Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 5%
Cholesterol 74mg 25%
Sodium 307mg 13%
Total Carbohydrate 24g 9%
Total Sugars 19g
Protein 25g
Vitamin C 13.6mg 68%
Calcium 48mg 4%
Iron 2.4mg 14%
Potassium 835mg 18%
Folate, total 6.6mcg
Vitamin B-12 0.6mcg
Vitamin B-6 1.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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