Puerto Rican Pinchos/Pinchos de Cerdo

5 from 10 votes

Hyper flavorful, delicious Puerto Rican Pinchos/Pinchos de Cerdo (Puerto Rican Pork Skewers/Puerto Rican Pork Skewers). These are pork chunks marinated in Puerto Rican spices and then cooked over an open flame or grilled and traditionally topped with a sliver of bread. If you have never had Puerto Rican Pinchos/Pinchos de Cerdo, then you are certainly in for a major treat!

Prep Time20

Cook Time20

Total Time40

Course: Appetizer, Campfire Food, Lunch, Snack

Cuisine: Puerto Rican

Servings: 8-10 pinchos

Calories: 340kcal

Author: Catherine Arena

Ingredients

2 pounds pork butt or pork shoulder rinsed and cut into 1 inch chunks
1 packet Sazon with Annatto I use Goya brand (found in the International aisle)
1 teaspoon Adobo Seasoning I use Goya brand (found in the International aisle)
⅛ teaspoon cumin
½ teaspoon oregano
1 tablespoon olive oil
3 tablespoons vinegar

Extras

Hickory Barbeque Sauce
wooden skewers soak in water for 20 minutes to prevent from charring
Baguette bread cut into slices

Garlic Mojo

3 garlic cloves
¼ olive oil

Instructions

Marinate the wooden skewers in water for 20 minutes to help prevent charring. (I use my kitchen sink to do this)
Rinse and cut pork into 1 inch chunks.
Add the pork chunks to a bowl and add the sazon, adobo, cumin, oregano, oil and vinegar.
With a spoon or your hands, mix seasoning well into pork.
Marinade for at least 20 minutes or overnight.
Cover and refrigerate to marinade.
Once pork is marinated, skewer pork chunks onto wooden skewers.
After lighting lump charcoal and letting it start to heat, wait until it forms some “white ash” on top, then lightly oil grill grate with a brush.
Add pinchos and cook on one side for about 10 minutes and check that they are not burning.
With a pair of tongs, flip pinchos over and cook for another 10 minutes.
While pinchos are cooking, make the garlic mojo. Add peeled garlic and oil to a blender and blend or use a morter and pestle.
Flip over again and cook for another 5 minutes.
Flip one more time and cook for another 5 minutes.
Pinchos are done.Top with garlic mojo, barbeque sauce or leave plain.
I like to mix match mine for company to give them options.
Don’t forget to top each skewer with a slice of bread.
Optional and what I do: Add the bread slices to the grill and brush with garlic mojo. Char on each side for a minute.
Top each skewer with a slice of bread! Truly authentic pinchos!

Nutrition