Spicy Miso Ginger Pork Skewers

• Marinade
• 2 pounds pork shoulder
• 1 garlic clove, peeled and crushed
• 1 tablespoon grated ginger
• 3 tablespoons soy sauce
• 2 tablespoons sake
• 2 tablespoons mirin
• 3 tablespoons miso paste
• 1 tablespoon brown sugar
• 2 tablespoons gochujang or sriracha sauce
• 2 green onions, sliced finely
• Dipping Sauce
• 1 1/2 tablespoons gochujang or sriracha sauce
• 1 teaspoon rice vinegar
• 2 teaspoons sugar
• 1 teaspoon soy sauce
• 1 green onion, sliced

1. For the pork: Cut the pork shoulder into 2-inch cubes and thread onto skewers.
2. Make the marinade: Mix all the ingredients together and make sure they're well combined. There should be no lumps of miso, and the sugar should be dissolved. Marinate the pork for at least 1 hour or overnight in the fridge.
3. Grill the skewers over indirect heat until internal temperature reaches 145u0b0 F, approximately 45 minutes. They need to be watched carefully and turned 2 to 3 times because they can burn easily. Do not overcook or the pork gets tough-I've done it. (These could be made in the oven/broiler but are best on the BBQ.)
4. Make the dipping sauce: Combine all ingredients and refrigerate before serving. Use more or less gochujang depending on your taste.

marinade, pork shoulder, garlic, ginger, soy sauce, sake, mirin, miso paste, brown sugar, gochujang, green onions, dipping sauce, gochujang, rice vinegar, sugar, soy sauce, green onion

Taken from food52.com/recipes/77099-spicy-miso-ginger-pork-skewers (may not work)