South Carolina Pork and Peach Skewers

Introduction

This South Carolina Pork and Peach Skewers recipe combines the best of Southern BBQ flavors with the superior searing and grilling capabilities of the Arteflame Grill. Marinated pork and juicy peaches form a sweet and savory union, perfected using reverse searing for unforgettable tenderness and flavor. No pots or pans needed—just fire up your Arteflame and let the magic happen.

Ingredients

• 1.5 lbs boneless pork shoulder, cut into 1.5" cubes
• 3 fresh ripe peaches, pitted and cut into thick slices
• 2 tbsp brown sugar
• 2 tbsp Dijon mustard
• 1 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 2 tbsp butter (for grilling)
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp salt
• Wooden or metal skewers

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them in the center of the Arteflame grill.
2. Stack firewood over the napkins and light them. Let the grill heat up for about 20 minutes.
3. The center grill grate gets over 1,000°F—perfect for searing. The flat top cooktop gives you multiple heat zones for flawless cooking.

Step 2: Marinate the Pork

1. In a large bowl, whisk together brown sugar, Dijon mustard, soy sauce, apple cider vinegar, smoked paprika, garlic powder, salt, and pepper.
2. Add the pork cubes and mix until well coated. Let marinate for at least 30 minutes (or up to overnight for more flavor).

Step 3: Assemble the Skewers

1. Thread the marinated pork and peach slices alternately onto skewers.
2. Brush all sides lightly with melted butter for added flavor and grilling performance.

Step 4: Sear the Pork

1. Place skewers directly on the center grill grate to sear each side for 1–2 minutes until beautifully caramelized.
2. This high-heat sear will lock in juices and create a deep BBQ crust.

Step 5: Cook to Doneness

1. Move the skewers to the Arteflame's flat top cooktop to finish cooking at a more moderate heat zone.
2. Rotate occasionally and cook until pork reaches an internal temp of 140°F (remove at this temp—it will rise to 155°F after resting).
3. Grill any extra peach slices on the flat top during this time for sweet, smoky garnish.

Step 6: Rest & Serve

1. Remove skewers from the grill and let rest for 5–10 minutes.
2. Plate and garnish with grilled peach slices. Serve hot and enjoy!

Tips

• Always remove meat from the grill when internal temp is 15°F below your target—carryover cooking will finish the job.
• Butter gives a richer flavor and perfect sear on the Artflame’s flat griddle cooktop.
• Use the peach pit to balance your skewer spacing!
• Try peach wood chips in your fire for an even deeper smoky fruit flavor.

Variations

1. Spicy Honey Glazed: Add 1 tbsp honey and 1/2 tsp chili powder to the marinade for a sweet heat.
2. Pineapple Pork Skewers: Replace peaches with fresh pineapple chunks for a tropical twist.
3. BBQ Bourbon Peach: Stir in 1 tbsp bourbon and 1 tbsp of your favorite BBQ sauce into the marinade.
4. Garlic Herb Citrus: Swap peaches for orange wedges and use rosemary, garlic, and lemon zest in the marinade.
5. Asian Fusion Glaze: Replace mustard with hoisin sauce, and add a splash of sesame oil and grated ginger.

Conclusion

These South Carolina Pork and Peach Skewers are a juicy, flavorful way to celebrate summertime or elevate your next cookout. The Arteflame Grill brings restaurant-quality flavor through searing heat and temperature control zones—no lid or pans required! Follow this recipe to grill beautifully charred skewers bursting with smoky-sweet Southern charm.

Best Pairings

• Side: Grilled corn with roasted garlic butter
• Drink: A chilled South Carolina peach iced tea or a bourbon lemonade
• Dessert: Grilled peach halves with brown sugar and vanilla ice cream