Pork Kabobs with Spicy Peach BBQ Sauce

Ingredients

Pork Kabobs

• 3 pounds pork shoulder roast, cut into 1½-inch cubes
• 1 small red onion, roughly chopped
• ⅓ cup avocado oil, olive oil, or melted ghee
• ⅓ cup coconut aminos
• 3 tablespoons Red Boat fish sauce
• 2 tablespoons apple juice
• 1 tablespoon tomato paste
• 2 large cloves garlic, minced
• ½ teaspoon freshly ground black pepper
• ½ cup diced fresh peach (optional, for garnish)

Spicy Peach Barbecue Sauce

• 1 pound fresh, ripe peaches, halved and pitted
• ½ medium red onion, peeled and cut through the root end
• 2 tablespoons avocado oil, olive oil, or melted ghee
• 1 whole jalapeño pepper
• ½ cup coconut aminos
• 2 tablespoons tomato paste
• 1½ tablespoons rice wine vinegar or apple cider vinegar
• 2 teaspoons Red Boat fish sauce
• 2 medium cloves garlic, minced
• 1 tablespoon minced ginger
• ½ teaspoon freshly ground black pepper

Instructions

Nutrition Facts (estimated)