Sous Vide Pork and Pineapple Skewers
Here is a great way to prepare Skewers to guarantee both the meat and vegetables are perfectly cooked, without risking overcooking them. Use your sous vide circulator to cook everything ahead of time, and then just warm up on the grill. Super easy and produces great results.
2 pounds of pork, cut into bite sized pieces.
Various green, yellow, orange and red peppers, cut into bite sized pieces. 1-2 Onions, cut into bite sized pieces
1 pound of whole mushrooms
Pineapple pieces (I used a can of pineapple pieces)
Season the pork with the rub of your choice. Place in gallon freezer bags. Place onions and mushrooms into one bag, and the peppers into another. Place some additional weight in the bags to help keep them fully submerged under the water while cooking.
Place into sous vide bath heated to 140 degrees, and cook for 3-4 hours. Get creative getting those vegetables under the water line. I used a frying pan and a clamp.
When everything is done cooking remove and drain liquid from bag, and place on a cooking sheet. Prepare skewers by sliding the pork and vegetables on the skewers.
Heat on your grill until cooked to your liking. Switch between direct heat to indirect heat until done. Remove and enjoy!
Watch my video below where I show you how to make this recipe step by step.