Photo of Cocoa-rubbed pork skewers by WW

Cocoa-rubbed pork skewers

Points® value
Total Time
4 hr 35 min
20 min
15 min
The pork in this recipe is marinated in a sweet and spicy cocoa rub for a few hours or overnight, then threaded onto skewers with red onions and a mix of summer squash. Cooking with skewers can be frustrating because the food often starts spinning around when you try to turn the skewers over instead of staying in place to help with even cooking. Consider investing in flat metal skewers. The flat edges will hold the food in place as you turn them over on the grill.


Cooking spray

4 spray(s)

Unsweetened cocoa powder


Kosher salt

2 tbsp(s)

Packed light brown sugar

2 tbsp(s)

Ancho chili powder

1½ tbsp(s)

Ground allspice

1 tbsp(s)

Dehydrated onion flakes

1 tbsp(s)

Granulated garlic

½ tbsp(s)

Dried oregano

½ tbsp(s)

Dry mustard

½ tbsp(s)

Uncooked pork tenderloin

2 pound(s), cut into 1 1/2-inch cubes


2 medium, cut into 1 1/2-inch cubes

Yellow summer squash

2 medium, or patty pan squash, cut into 1 1/2-inch cubes

Red onion

1 large, cut into 1-inch chunks


  1. In large bowl, whisk cocoa powder, salt, sugar, chile powder, allspice, granulated onion, granulated garlic, oregano, and mustard powder. Add pork and toss until coated. Cover and refrigerate, tossing occasionally, for at least 4 hours or overnight.
  2. Thread pork, zucchini, squash, and onion onto 8 flat metal or bamboo skewers. (If using bamboo skewers, first soak in hot water for 30 minutes.) Coat pork and vegetables with nonstick spray.
  3. Preheat grill or grill pan to medium-high. Transfer skewers to grill. (If using charcoal or gas grill, arrange skewers away from direct heat.) Cook, occasionally turning skewers, until pork and vegetables are charred in spots and pork is cooked through, about 12 minutes total.
  4. Serving size: 1 skewer