Pork Shashlik: Grilled Pork Skewers

Directions

1. Cut pork shoulder butt into 1.5-inch cubes, trimming off excess hard fat but leaving some for flavor. Transfer the pork to a large bowl.

2. Add Svanetian salt, table salt, black pepper, khmeli suneli, and bay leaves to the pork.
   Pour in the grapeseed oil and white vinegar.
   Mix thoroughly using your hands to ensure every piece is coated evenly with spices.

3. Thinly slice or chop the white onions.
   Wash and finely chop the Italian parsley.
   Add both to the meat mixture and combine well.

4. Pour ½ cup of mineral water over the seasoned pork.
   This helps tenderize the meat and activates the flavors of the spices.

5. Cover the bowl and let the pork rest:

   Minimum: 1 hour,

   Ideal: 4–6 hours,

   Maximum flavor: overnight

6. Option A — Slow-Cooking in a Pot or Kazan. Place the marinated pork and all accumulated juices into a large heavy-bottomed pot, Dutch oven, or kazan.
   Cover with a lid and cook over low heat. Simmer gently for 2.5–4 hours, stirring occasionally. The meat should become very soft and easily shred with a fork, but remain in cube form if stirred gently. If the liquid is too thin, remove the lid for the last 20–30 minutes and let it simmer to reduce into a richer, thicker sauce. Taste and adjust seasoning if needed.
   Remove bay leaves.
   Serve hot, garnished with extra parsley or fresh sliced onions.

7. Option B — Skewering and Grilling Over Charcoal. Shake off excess marinade and thread the pork cubes tightly onto metal skewers. Prepare your grill and let the coals burn down to a steady, even heat.
   Grill the pork, turning the skewers frequently, for 15–25 minutes, until the meat is browned on the outside and fully cooked inside. Remove the skewers from the grill and let the meat rest for 3–5 minutes.
   This allows the juices to redistribute and enhances the flavor. Serve with onions, fresh herbs, flatbread, or any preferred sides.
   Optional: drizzle a bit of the marinade (uncooked version), pomegranate molasses, or fresh parsley for extra brightness.