Cooking Quebec pork on the BBQ with simple recipes is one of the best ways to enjoy the warmer months. Our Quebec pork is a quality meat renowned for its tenderness and flavor, and it requires little effort to enhance its naturally rich and generous taste. Whether you're cooking for the family on a weeknight or hosting friends on the weekend, these four ideas are sure to please everyone!

Sweet and sour pork skewers

These colorful kebabs with their red peppers and red onions are as beautiful as they are delicious. The sweet and sour marinade gives them a lovely glossy glaze when cooked. A classic that's always a hit!

Ingredients (4 servings):

  • 900 g (2 lb) of pork cubes l’épicier
  • 15 ml (1 tbsp) of rice vinegar
  • 30 ml (2 tbsp) of soy sauce
  • 180 ml (¾ cup) of sugar
  • 90 ml (6 tbsp) of ketchup
  • 125 ml (½ cup) of apple cider vinegar
  • 2 ml (½ tsp) of granulated garlic
  • Salt and pepper to taste
  • 1 red onion, cut into large cubes
  • 2 red bell peppers, cut into large cubes

Start with the marinade: combine the vinegars, soy sauce, sugar, and ketchup in a bowl. Add the pork, cover, and marinate for 1 to 2 hours in the refrigerator. Reserve the marinade for basting during cooking. Then, thread the pork cubes onto skewers, alternating with pieces of onion and bell pepper.

Preheat your BBQ to 400°F (200°C). Oil the grill well and cook the skewers on the BBQ, with the lid closed, for about 3 minutes per side. Baste with the reserved marinade each time you turn them. Check for doneness with a meat thermometer: the internal temperature should reach 145°F (63°C). Let the skewers rest for a few minutes before serving.

Two skewers of Quebec pork cubes intertwined with pieces of red onion and colorful peppers, grilled on the BBQ

Pork chops with homemade BBQ sauce

Quebec pork chops are available in several sizes — perfect for a hassle-free family meal. Their generous texture lends itself beautifully to a homemade marinade that caramelizes deliciously on the grill.

Ingredients (4 servings):

  • 4 pork chops l’épicier
  • 30 ml (2 tbsp) of tomato paste
  • 60 ml (¼ cup) of soy sauce
  • 60 ml (¼ cup) of apple cider vinegar
  • 30 ml (2 tbsp) of brown sugar
  • 10 ml (2 tsp) of paprika
  • 5 ml (1 tsp) of granulated garlic
  • 5 ml (1 tsp) salt
  • 2 ml (½ tsp) black pepper

Mix all the marinade ingredients in a bowl until well combined. Place the chops and marinade in a resealable bag. Marinate for at least 1 hour in the refrigerator, or up to 24 hours in the fridge.

Preheat the BBQ to 400-450°F (200-230°C) and oil the grill well. Place the chops on the grill and discard any remaining marinade. Cook for 6-7 minutes per side, until the internal temperature reaches 63°C (145°F).

BBQ pork tenderloin with smoked paprika rub

Pork tenderloin is a lean cut, easy to cook, and very versatile. A simple blend of spices is all it takes to give it plenty of character. Ideal for a quick weeknight dinner.

Ingredients (2-3 servings):

  • 1 pork fillet l’épicier (approximately 450 g)
  • 60 ml (¼ cup) of tightly packed brown sugar
  • 2.5 ml (1/2 tsp) of salt
  • 5 ml (1 tsp) smoked paprika
  • 2 ml (½ tsp) of onion powder
  • 2.5 ml (½ tsp) of granulated garlic

Start by removing the silver membrane from the fillet with a sharp knife. Then mix the spices and brown sugar, and rub the mixture thoroughly over the entire surface of the fillet. Let it rest for at least an hour, or cover and refrigerate for up to 24 hours.

Preheat one side of the BBQ to 450°F (230°C) and leave the other side unlit. Place the tenderloin over the direct heat. Cook for 5 to 7 minutes per side, turning once. If the outside is browning too quickly, move the tenderloin to the indirect heat side until the internal temperature reaches 145°F (63°C).

Remove from heat, loosely cover with foil and let stand for 10 minutes before slicing.

A Quebec pork tenderloin grilled on the BBQ

Pork and shrimp burgers

Here's a recipe that's out of the ordinary! These burgers are inspired by shu mai meatballs from Asian cuisine—the combination of pork and shrimp creates a surprising texture and a deliciously spicy flavor. Perfect for impressing your guests without too much effort.

Ingredients (8 burgers):

  • 225 g (½ lb) peeled shrimp l’épicier
  • 2 cloves of garlic
  • 680 g (1 1/2 lb) minced pork l’épicier
  • 10 ml (2 tsp) of soy sauce
  • 60 ml (¼ cup) chopped green onions + extra for garnish
  • 60 ml (¼ cup) chopped coriander + for garnish
  • 5 ml (1 tsp) of Sriracha
  • 15 ml (1 tbsp) of freshly minced ginger
  • Salt and pepper to taste
  • 8 burger buns
  • Shredded cabbage and marinated peppers for garnish (optional)

In a food processor, coarsely chop the shrimp and garlic. Transfer to a large bowl with the ground pork and stir in the soy sauce, green onions, cilantro, chili, and ginger. Season with salt and pepper and form into 8 patties.

Preheat the BBQ to medium-high heat. Cook the patties for about 4 minutes per side, until golden brown and cooked through (about 8 to 10 minutes total). Top with green onions, cilantro, shredded cabbage, and pickled bell peppers.

Quebec pork and shrimp meatballs are on a BBQ grill

These Quebec pork BBQ recipes show just how versatile this meat is. From marinated chops to original burgers, colorful kebabs, and a simple tenderloin, there's something for everyone.

Discover other articles on cooking pork on the BBQ:

For more recipes and tips on BBQ cooking, check out our complete BBQ Guide to have a great summer of delicious food.

Happy grilling season!

sources:
https://cooking.nytimes.com/recipes/1013162-shu-mai-style-burgers
https://dashofsanity.com/sweet-sour-pork/
https://therecipecritic.com/bbq-pork-chops/#wprm-recipe-container-210727
https://www.thekitchn.com/how-to-grill-the-juiciest-pork-tenderloin-in-under-30-minutes-244719#post-recipe-9469