Russian Pork Shashlik with Onion Salad

Thinly slice 3 of the large onions into half-moons for the marinade.

Cut the pork Boston butt into uniform 1.5 to 2-inch cubes.

In a large bowl, create alternating layers of pork cubes, sliced onions, and a sprinkle of salt. Repeat until all pork and onions are used.

Cover the bowl tightly and refrigerate to marinate for at least 4 hours, or preferably overnight.

After marinating, thread the pork cubes onto metal skewers.

Prepare a charcoal grill. Wait for the coals to be hot and covered in white ash.

Place the skewers on the grill. Cook, turning occasionally, until the pork is cooked through and charred on all sides, about 15-20 minutes.

While the pork is grilling, prepare the side salad. Thinly slice the remaining 3 large onions and place them in a separate bowl.

To the sliced onions, add the chopped fresh parsley, the juice of one small lemon, salt to taste, and one tablespoon of sugar.

Using your hands, mix and gently massage the onion salad to help the onions release their juice and soften.

Taste the salad and adjust with more salt or lemon juice if needed.

Cover the salad and let it marinate while the shashlik finishes cooking.

Once cooked, remove the pork from the skewers. Serve immediately with the marinated onion salad and ketchup for dipping.