Peachy Pork-A-Bobs (Pork Kabobs with Spicy Peach Bbq Sauce)

For The Pork Kabobs:
Make the marinade by combining the onions, oil, coconut aminos, fish sauce, apple juice, tomato paste, garlic, and freshly ground black pepper in a high speed blender or food processor. Blitz until smooth.

Cut the pork shoulder roast into uniform 1½-inch cubes.

Place the cubes in a large storage container and pour the marinade over the pork. Mix well to coat the pork evenly. Store in a covered container in the fridge for at least one hour and up to a day.

For the Spicy Peach Barbecue Sauce:
Heat your grill or grill pan to medium high.

Brush the oil on the cut surface of the peaches, onion, and the outside of the pepper. Place them cut-side down on the hot grill and sear them a couple of minutes per side or until you get nice grill marks on them.

Roughly chop the grilled peaches, onion, and jalapeño. (If you want a less-spicy sauce, just use part of the jalapeño instead of the whole thing and discard the ribs and seeds.)

Add the peaches, onion, jalapeño, coconut aminos, tomato paste, rice wine vinegar, fish sauce, garlic, ginger, and freshly ground black pepper to a high speed blender or food processor. Blitz until smooth.

Pour the sauce into a saucepan and bring to a boil over high heat. Lower the temperature to medium low and simmer for 5 to 10 minutes or until slightly thickened. You can store the sauce in a covered container in the refrigerator for up to 4 days.

Grilling the Kabobs:
When you're ready to make the pork kabobs, heat the grill to medium high.

Thread the marinated pork cubes on flat metal skewers. Grill the skewers about 10 minutes total, flipping the skewers every couple of minutes or until cooked through. Pork is done when it reaches 145°F.

Remove the kabobs from the grill and brush on the barbecue sauce. Rest the pork for 5 to 10 minutes before digging in. Garnish with diced fresh peaches to make it pretty!