Pork Souvlaki with Cucumber Pineapple Salsa

Pork Souvlaki with Cucumber Pineapple Salsa uses locally sourced pork and fresh produce to create a memorable meal!

Pork Souvlaki with Cucumber Pineapple Salsa

Our pork is cubed and immersed in a flavourful marinade made up of citrus and garlic, left to soak up all the flavours. When served with pita bread and a fresh salsa, it’s a perfect match.

Cuts of Pork

For our souvlaki we are using pork shoulder. It’s a tougher cut of meat typically layered with fat that comes from the pig’s shoulder region. It’s also known as pork butt or Boston butt even though it’s from the shoulder. Pork shoulder is available bone-in or boneless and for this recipe we are using boneless pork shoulder.

Whether you choose to slow cook it, grind it to make these delicious Vietnamese Pork Meatball Banh Mi, or cut into chunks and marinate it for souvlaki, there are many options for getting the best out this succulent cut of meat.

What is Souvlaki?

Pork souvlaki is a form of grilled meat on a stick that is a favourite summer time food. This almost caveman-esque way of eating comes in many variations like skewers, satay, souvlaki, even stick food as we’ve affectionately called it here: Sammy’s On A Stick and here: Beef Keftas.

With a variety of pork cuts to choose from like pork shoulder, pork loin or pork tenderloin when skewering pork, it’s easy to find something that fits your family, budget and time.

Quick and Easy

We like to prepare the pork the night before we plan on cooking it. The marinade comes together quickly, is poured into a plastic bag with your pork, sealed and left in the fridge until ready to cook.

Make the salsa a couple hours before you plan on eating to allow time for the flavours to marry. It’s a great meal for a busy weekday night or a causal weekend get together. If you prefer less fat in your pork choose pork loin or tenderloin. But really, there is flavour in the fat as it melts into the meat while cooking.

Sunterra Farms

Sunterra Farms is a large conventional pork producer in Alberta, with its own processing plant. They retail their products through the stores they have in Alberta and Sunterra produces a small number of Berkshire pigs for export to Japan.

1. Sunterra butchers do custom cuts, just ask! You should always call ahead to place your order.
2. Sunterra’s pigs are grain and barley fed. This results in a different texture and whiter fat cap than corn fed pigs.

Citrus and Oregano

Citrus offers both a sweet and sour combination giving the pork a lovely flavour. Fresh oregano is the perfect accompaniment to pork offering an earthy aroma. Topped with a fresh salsa of cucumber, pineapple and heat from the red thai chili makes it a satisfying meal that everyone will love.

As with many meals, it tastes just as good the next day.

Must try other Pork Recipes:

• Pork Schnitzel with Israeli Salad and Halloumi
• Hoisin Ginger Pork Tenderloin
• Moo Shu Pork in Wraps
• Pork Koftas with Tomato Dill Salsa

We are working in collaboration with Sunterra Market and they have provided the ingredients for this recipe. All opinions, views expressed and recipe development are, as always, my own.

If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker

Pork Souvlaki with Cucumber Pineapple Salsa

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Servings: 6

Author: Wanda Baker

Ingredients

Dressing

• 1 orange zested + juice
• 1 lemon zested + juice
• 1 lime zested + juice
• 2 garlic cloves cut into a pieces
• 1/2 cup fresh oregano
• 1 tbsp extra virgin olive oil
• 1/2 tsp sea salt

Pork

• 3 lbs boneless pork shoulder cut into 1-1/2 inch cubes

Salsa

• 2 cups cucumber sliced
• 2 cups fresh pineapple sliced into tidbit size
• 1/2 red onion thinly sliced
• 1 lime juiced
• 1 tbsp mint chopped
• 2 tsp extra virgin olive oil
• sea salt
• 1 red Thai chili pepper sliced thin

Tools & Extras

• wooden skewers 8-10 inches long
• warm pitas
• lime wedges

Instructions

• In a bowl, cup or food processor add zest and juice from orange, lemon and lime. Toss in garlic cloves, oregano, 1 tbsp extra virgin olive oil and sea salt. Puree until smooth.
• Pour into large bowl or plastic bag with pork. Close, cover and refrigerate for at least 2-3 hours or overnight.
• Soak 8 wooden skewers in water for at least 1 hour.
• Make salsa: Combine cucumber, pineapple, red onion, lime juice, mint, extra virgin olive oil, a good pinch of sea salt and red chili if using. Set aside until ready to use.
• When ready to grill, preheat barbecue to medium-high.
• Place 5-8 pieces of meat on each skewer keeping them close together. Grill skewers approximately 3-4 minutes per side turning occasionally, for up to 12 minutes or until meat is done.
• Serve immediately with the pineapple and cucumber salsa, and a squeeze of fresh lime on a warm pita.