Puerto Rican Pinchos are truly irresistible! These juicy, marinated pork skewers are grilled to perfection and topped with a sliver of bread. If you’ve never tried Pinchos de Cerdo, get ready for an unforgettable treat!
If you’ve ever visited Puerto Rico, you know that pinchos are ubiquitous! Just like Pinchos de Pollo (Chicken Skewers), Rellenos de Papa (Stuffed Potato Balls), Alcapurrias (Plantain Fritters), and Bacalaitos (Cod Fritters) are popular street foods, these pinchos that are better known as Pinchos de Carne, are sold everywhere! From roadside kiosks (frituras) to beachside restaurants.
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What are Pinchos?
Pinchos refer to meat on a skewer, and while these delicious, juicy skewers are mostly made with pork or chicken, you can also sometimes find beef and shrimp variations.
The meat is marinated in Puerto Rican spices and vinegar, then cooked over an open flame using lump charcoal or grilled. Once cooked, they are topped with either a “garlic mojo” sauce or barbecue sauce and finished with a sliver of bread on the skewer.
The Secret to Making the Best Pinchos
The key to making truly authentic pinchos lies not just in the marinade but also in the cooking method.
Using lump charcoal (leña in Spanish) instead of charcoal briquettes is essential for true authentic flavor! There’s no better way to cook Puerto Rican pinchos than over an open flame using lump charcoal. The lump charcoal flavor infuses into the pinchos, making them heavenly. The aroma alone will make your mouth water!
NOTE: If you don’t have a charcoal barbecue grill, you can still enjoy these cooked on a gas grill, oven or grill pan.
Reasons to Love this Recipe
- Bursting with Flavor: Marinating the pork chunks in Puerto Rican spices and vinegar infuses the meat with a rich, savory taste that’s perfectly complemented by the garlic mojo or barbecue sauce.
- Authentic Cooking Method: Traditionally cooked over an open flame, the pinchos achieve a smoky, charred flavor that’s just delicious!
- Easy to Eat: In Puerto Rico, this perfect street food is easy to eat on the go, they’re convenient and make a delicious option for a quick meal or snack. At home, the same applies! Plus, they’re perfect for a family barbecue or gathering!
- Simple yet Satisfying: Despite being straightforward to prepare, the combination of marinated meat, flavorful sauces, and the finishing touch of bread makes this dish both satisfying and scrumptious to eat.
- Pork – Use pork shoulder or pork butt.
- Seasonings – Traditional pinchos use, sazon with annatto, oregano, adobo, cumin, olive oil and vinegar in the marinade.
- Barbecue Sauce – For pinchos, nothing beats a hickory barbecue sauce—it’s a perfect island choice!
- Garlic Mojo – Garlic mojo can be used either in addition to barbecue sauce or on its own as a topping for the pinchos.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
- Meat – If you’re not a fan of pork, use chicken or beef chunks instead. Follow our Pinchos de Pollo (Puerto Rican Chicken Skewers) recipe for our chicken version or our Alambres de Res, for our beef version.
- Cooking: While pinchos are best cooked over an open flame using lump charcoal, you can still achieve great results using your gas grill, oven or a grill pan.
- Skewer Variety: Use different types of skewers such as bamboo, metal, or even sugarcane skewers for added flavor.
- Miniature Versions: Make smaller, bite-sized pinchos for appetizers or party snacks.
- Chimichurri Sauce: Offer chimichurri sauce as an alternative to garlic mojo or barbecue sauce for a herby kick.
- Grill Pan: If you don’t have an outdoor grill, use a grill pan on the stove for a similar charred effect.
- Vegetarian/Vegan Options: Substitute the meat with marinated tofu or seitan chunks for a plant-based version.
Instructions
Step 1: Rinse the pork and cut into 1-inch chunks. Add to a bowl and season with sazon, adobo, cumin, and oregano (Images 1 and 2). Add the oil and vinegar and mix everything well (Image 3). Cover the bowl and refrigerate. Allow the pork to marinate for two hours or overnight for the best-infused flavor.
Step 2: After marinating, thread the pork chunks on the skewers (Image 4).
Step 3: Cut the bread into ½ inch slices. Brush both sides with the garlic mojo (Image 5) and set aside.
Step 4: If using a gas grill, preheat your grill to medium high heat. Add the pinchos and cook on one side for about 5 minutes (Image 6). Check to ensure they are not burning. Flip the pinchos and cook for another 5 minutes (Image 7). Flip the pinchos one more time and cook for an additional 5 minutes or until internal temperature reaches 145°F.
Step 5: Brush the pinchos with the garlic mojo or barbecue sauce, or both. Toast the bread briefly. Top each skewer with a slice of bread (Image 8). Serve immediately.
What to Serve with Pinchos
While pinchos are typically enjoyed on their own, serve with a side for a more substantial dinner. These side dishes complement pinchos perfectly!
- Ensalada de Papa (Puerto Rican Potato Salad)
- Ensalada de Coditos con Jamon (Macaroni Salad with Ham)
- Ensalada de Frijoles (Bean Salad)
- Arañitas de Platano Verde (Green Plantain Fritters)
- Ensalada de Garbanzos (Garbanzo Salad)
- Garlic Tostones (Green Plantains)
Expert Tips
- Pre-soak Wooden Skewers: If using wooden skewers, soak them in water for at least 30 minutes before threading the meat. This prevents them from burning during grilling.
- Double Skewer Technique: To prevent the meat from spinning on the skewer while grilling, use two skewers parallel to each other for each pincho.
- Marinate Overnight: For maximum flavor infusion, marinate the meat overnight in the refrigerator. This allows the spices and acids to penetrate the meat thoroughly.
- Charcoal Preparation: When using lump charcoal, ensure it is fully ignited and covered with a layer of ash before cooking. This ensures even heat distribution and prevents off-flavors.
- Resting Time: After grilling, let the pinchos rest for a few minutes before serving. This allows the juices to redistribute within the meat, ensuring juiciness.
- Experiment with Wood Chips: If using a charcoal grill, add soaked wood chips (such as mesquite or hickory) to the charcoal for added smoky flavor.
- Temperature Control: Use a meat thermometer to ensure the pinchos are cooked to the proper internal temperature (165°F or 74°C for chicken, 145°F or 63°C for pork).
Recipe FAQs
Certainly! Opt for chicken thighs instead of chicken breast for their juicier texture and richer flavor. Simply adjust the cooking time accordingly, as thighs may cook slightly faster than pork.
Yes, you can use a grill pan on the stove or even broil the pinchos in the oven. A grill pan will give you nice grill marks and a similar charred flavor.
Marinate the meat for at least 2 hours, ideally overnight in the refrigerator. This allows the flavors to penetrate the meat fully and makes it more tender.
You can try chimichurri sauce, a tangy cilantro lime sauce, or a spicy mango salsa for different flavor profiles that complement the pinchos.
Make sure not to overcook the meat. Use a meat thermometer to check for doneness and remove from the grill when the internal temperature reaches the recommended temperature.
Yes, you can prepare the pinchos ahead of time and reheat them gently in the oven or on the grill just before serving. This is convenient for parties or gatherings.
Scale the recipe quantities accordingly based on the number of people you’re serving. For smaller groups, you can halve the ingredients, and for larger groups, double or triple as needed while maintaining the proportions of the marinade and seasonings.
Other Pork Dishes You Will Love
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📖 Recipe
Puerto Rican Pinchos (Pinchos de Cerdo)
Equipment
- wooden or metal skewers soak in water for 20 minutes to prevent from charring
Ingredients
- 3 pounds pork butt or pork shoulder rinsed and cut into 1 inch chunks
- 1½ packet Sazon with Annatto
- 1½ teaspoon Adobo Seasoning
- ¼ teaspoon cumin
- 1½ teaspoon oregano
- ¼ cup garlic puree
- 1½ tablespoon vegetable oil
- 4½ tablespoons vinegar
Extras
- Hickory Barbeque Sauce
- Baguette bread cut into slices
Garlic Mojo
- 3 teaspoon garlic puree
- ¼ cup olive oil
Instructions
- Add the pork chunks to a bowl and season with sazon, adobo, cumin, and oregano. Add the oil and vinegar and mix everything well. Cover the bowl and refrigerate. Allow the pork to marinate for two hours or overnight for the best-infused flavor.
- After marinating, thread the pork chunks on the skewers.
- Cut the bread into ½ inch slices. Brush both sides with the garlic mojo and set aside.
Cooking on Charcoal Grill
- Light the lump charcoal and wait until white ash forms on top. Lightly oil the grill grate with a brush.
- Add the pinchos and cook on one side for about 5 minutes. Flip the pinchos and cook for another 5 minutes. Flip the pinchos one more time and cook for an additional 5 minutes or until the internal temperature reaches 145°F.
- Brush the pinchos with the garlic mojo or barbecue sauce, or both. Toast the bread briefly on the grill. Top each skewer with a slice of bread. Serve immediately.
Cooking on Gas Grill
- Preheat your grill to medium-high heat. Add the pinchos and cook on one side for about 5 minutes. Flip the pinchos and cook for another 5 minutes. Flip the pinchos one more time and cook for an additional 5 minutes or until the internal temperature reaches 145°F.
- Brush the pinchos with the garlic mojo or barbecue sauce, or both. Toast the bread briefly on the grill. Top each skewer with a slice of bread. Serve immediately.
NG says
Delicious!
Cathy says
Yay! So happy you enjoyed this recipe! Thank you for taking the time to let me know how much you enjoyed it!
Kelly Anthony says
Gilling on these hot days is the only way to go and these pinchos de cerdo look fabulous.
Cathy says
Thanks Kelly! Agreed!! Grilling is it for me most days!
Alina | Cooking Journey Blog says
I’ve never heard of pinchos, but I love how this dish looks, especially with the slice of bread on the stick. It makes it so easy to enjoy!
Cathy says
Thanks Alina! The bread is a must in my book! 🙂
Diana says
I love the idea of grilling bread! I never had Puerto Rican food before, but it sounds like a wonderful cuisine!
Cathy says
Thank you Diana! You must give it a try!
kim says
Yum! Love the flavors in this! So hearty and delicious.
Cathy says
Thanks Kim!
Adrianne says
These are making me super hungry!!! At 1st I thought it was chicken but I see now on closer inspection it is pork! I bet these are amazing street food and taste fabulous. Thanks for sharing!!
Cathy says
Thanks Adrianne! Haha! I do have the chicken version for these too! Both are fabulous and delicious! 🙂