Red Hot Chili Pork Skewers

Marinate:

For the marinade, heat arbol and ancho chile powder, cumin, and cayenne pepper in a dry skillet over medium heat for 45 to 60 sec. Transfer this herb mixture to a small baking bowl, stir in the orange juice, the water, the garlic puree, the sugar syrup and the oregano. On top of that, pour in the oil in a steady stream, heartily mixing it in with a whisk or hand mixer.

Rub the lung roast (trimmed) with 1 tsp. Angel Dust Cajun Seasoning (prep follows) and 1 tsp. Dry Rub Jerk Seasoning (prep follows). In a large freezer bag form, pour the marinade and seal the bag tightly. Marinate in the refrigerator for min. 8 – max. 24 hours.

Grill:

Bring charcoal to a glow. Remove the pork from the marinade (discard the marinade) and cut into 12 pieces. Place meat pieces, one at a time, between two pieces of plastic wrap and flatten into 3 mm cornstarch (maizena).

Mix 1/2 tsp. Angeldust Cajun seasoning with the salt, pepper and Arbol chili seasoning. Brush slices of meat very lightly all around with olive oil and dust with this mixture. Thread each very narrow piece of meat prepared in this way onto 2 watered wooden skewers (2 skewers placed parallel and spaced apart to stabilize the whole) Grill over medium-hot fire for 6-7 min, turning occasionally to the other side. Serve with tzatziki mixed with cilantro.

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