INGREDIENTS
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1 lb. pork shoulder, cut into 1-1/2 inch uniform cubes
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1/2 cup all-purpose flour
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1/2 tsp salt
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1/2 tsp pepper
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3 sprigs fresh thyme, plus more for garnish
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4-6 six-inch wooden skewers
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1 garlic clove, halved
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1/4 cup olive oil
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1 10-oz can low-sodium chicken stock