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Hyper flavorful Puerto Rican Pinchos/Pinchos de Cerdo served on a white platter with slivers of lime.
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5 from 9 votes

Puerto Rican Pinchos/Pinchos de Cerdo

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 mins
Cook Time20 mins
Total Time40 mins
Course: Appetizer, Campfire Food, Lunch, Snack
Cuisine: Puerto Rican
Keyword: Puerto Rican Skewers
Servings: 4 makes 8-10 pinchos
Calories: 340kcal
Author: Mexican Appetizers and More


  • 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)
  • 1/8 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1 tablespoon olive oil
  • 3 tablespoons vinegar


  • 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
  • 1/4 olive oil


  • 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!


Serving: 4g | Calories: 340kcal | Carbohydrates: 1g | Protein: 43g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 136mg | Sodium: 149mg | Potassium: 787mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 40mg | Iron: 3mg