Steps

• Step 1

  Plan ahead! This recipe requires marinading time. Place the pork (shoulder or loins; cut into 1 inch cubes) 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.

  Ingredients

  • 1 1/2 Pound Pork, Shoulders

  • 2 Large sweet onion

• Step 2

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

  Ingredients

  • 2  Bay leaves

  • 1 Tablespoon black peppercorn

  • 1 Tablespoon whole coriander seeds

  • 1/2 Cup white wine

  • 1/4 Cup extra-virgin olive oil

• Step 3

  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.

• Step 4

  When ready to cook, start the Traeger grill and set the temperature to 400 degrees F. Preheat, lid closed, for 10 to 15 minutes.

  400 ˚F / 204 ˚C

• Step 5

  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 (1 inch squares), mushrooms, and bacon (1-inch slices), emphasis on lots of bacon.

  Ingredients

  • 2  Yellow Bell Pepper, diced

  • 6 Ounce cremini mushrooms, cleaned and quartered

  • 6 Slices bacon

• Step 6

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

  Ingredients

  • To Taste Traeger Pork & Poultry Rub

• Step 7

  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. Enjoy!

  00:20

  400 ˚F / 204 ˚C