Red Chile Pork Brochettes

• 1 1/2 to 2 pounds well-marbled pork shoulder, cut into 3/4-inch slices
• Kosher salt
• 2 tablespoons hot New Mexico red chile powder, more for seasoning meat (may substitute ancho or guajillo chile powder)
• 1 large tomato, about 3/4 pound
• 4 garlic cloves, mashed to a paste
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 1 tablespoon toasted coarsely ground cumin

1. Cut pork into 2-by-2-by-3/4-inch pieces.
2. (You should have about 24 pieces.)
3. Mix 1 tablespoon salt and 1 teaspoon chile powder.
4. Use mixture to season pork on both sides.
5. To skewer, lay meat flat on cutting board.
6. Thread meat onto two skewers spaced equidistant from center; do this first with one skewer, then the other.
7. Put 3 pieces of pork onto each set of skewers, for eight brochettes total.
8. Cook the tomato (left whole) over hot coals or under broiler until charred and blackened, about 5 minutes.
9. Cut in quarters but do not remove skin.
10. In a blender or food processor, put 1/2 teaspoon salt, 2 tablespoons chile powder, the charred tomato, the garlic, the lime juice, the olive oil and 1 teaspoon cumin.
11. Blend to obtain a smooth sauce and transfer to a bowl.
12. Lay brochettes on a tray in 1 layer.
13. Spoon 8 tablespoons chile sauce over pork and spread to cover evenly.
14. (Save remaining sauce.)
15. Leave at room temperature for 1 hour, or refrigerate several hours, then bring to room temperature.
16. Grill over medium-hot fire for about 3 minutes per side.
17. Sprinkle with remaining toasted cumin.
18. Serve with reserved sauce.

pork shoulder, kosher salt, hot new mexico, tomato, garlic, lime juice, olive oil, ground cumin

Taken from cooking.nytimes.com/recipes/1016751 (may not work)