Charred Mezcal-Glazed Pork Skewers with Spicy Chile de Árbol Sauce

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender pork skewers brushed with smoky mezcal glaze and served with a fiery chile de árbol dipping sauce inspired by Oaxacan flavors. This Mexican-inspired pork recipe, ready in about 75 minutes, pairs pork shoulder, cut into 1-inch cubes, mezcal, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 60 min Cook: 15 min Serves 4 Mexican cuisine 350 cal/serving

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Ingredients

1.5 lbs pork shoulder, cut into 1-inch cubes
1/4 cup mezcal
2 tbsp olive oil
2 tbsp lime juice
3 minced garlic cloves
1 tsp ground cumin
1 1/2 tsp salt
6 dried chile de árbol
1/4 cup chopped white onion
2 tbsp chopped fresh cilantro
1/2 cup water
1 tbsp honey
8 wooden skewers

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Instructions

Step 1: Soak 8 wooden skewers in water for 30 minutes to prevent burning.
Step 2: In a large bowl, combine 1.5 lbs cubed pork shoulder, 1/4 cup mezcal, 2 tbsp olive oil, 2 tbsp lime juice, 3 minced garlic cloves, 1 tsp ground cumin, and 1 1/2 tsp salt. Toss well and marinate for at least 1 hour in the refrigerator.
Step 3: Meanwhile, toast 6 dried chile de árbol in a dry skillet over medium heat for 2 minutes until fragrant, then transfer to a blender with 1/4 cup chopped white onion, 2 tbsp chopped fresh cilantro, 1/2 cup water, and 1 tbsp honey. Blend until smooth to make the chile de árbol sauce.
Step 4: Thread the marinated pork cubes onto the soaked skewers, about 5-6 pieces per skewer.
Step 5: Heat a grill or grill pan over medium-high heat. Grill the pork skewers for 3-4 minutes per side, basting occasionally with remaining mezcal marinade, until charred on the edges and cooked through.
Step 6: Serve the pork skewers hot with the spicy chile de árbol sauce for dipping.