Puerto Rican Pinchos (Pinchos de Cerdo)
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!
Servings: 6 12 pinchos
Calories: 434kcal
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.
Notes
Recipe Notes:
Marinate Overnight: For maximum flavor infusion, marinate the meat overnight in the refrigerator. This allows the spices and acids to penetrate the meat thoroughly.
Lump Charcoal: Use lump charcoal instead of charcoal briquettes for true authentic flavor.
Skewers: Soak the wooden skewers in water for 20 minutes to help prevent charring.
Nutrition
Serving: 6 | Calories: 434kcal | Carbohydrates: 5g | Protein: 43g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 136mg | Sodium: 263mg | Potassium: 835mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 11IU | Vitamin C: 4mg | Calcium: 64mg | Iron: 3mg