Pork Pinchos on a Skewer

By
Hector Rodriguez
Hector Rodriguez
A Puerto Rico native and former food service professional, Hector Rodriguez develops recipes inspired by the Caribbean and Latin America.
Learn about The Spruce Eats' Editorial Process
Updated on 08/18/21
Tested by
Diana Andrews
Diana Andrews
Tested by Diana Andrews
Diana has served as head recipe developer and editor for the Emmy-nominated PBS series Moveable Feast, food editor and test kitchen manager at Fine Cooking Magazine, and recipe developer and product tester at Food Network. 
Learn about The Spruce Eats' Editorial Process
Pork Pinchos on a Skewer

The Spruce / Eric Kleinberg
Prep: 30 mins
Cook: 8 mins
Total: 38 mins
Servings: 4 servings
Nutrition Facts (per serving)
376 Calories
28g Fat
4g Carbs
27g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 376
% Daily Value*
Total Fat 28g 36%
Saturated Fat 10g 48%
Cholesterol 102mg 34%
Sodium 1144mg 50%
Total Carbohydrate 4g 1%
Dietary Fiber 2g 6%
Total Sugars 0g
Protein 27g
Vitamin C 1mg 4%
Calcium 70mg 5%
Iron 2mg 13%
Potassium 432mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

In the Caribbean, pinchos are grilled pork or chicken kebabs. You'll find them at every roadside stand.

Here is a garlicky version that's great for a summer cookout, snack or party. If you don't have a pilón (mortar and pestle), you can mix your marinade in a food processor or blender.

Featured Video

"These tender pork kebabs are full of spicy, tangy flavor and are infused with garlic. The skewers develop wonderful color during the short time they’re on the grill. I served the pork with buttered rice, maduros, and a tart salad." —Diana Andrews

Pork Pinchos on a Skewer/Tester Image
A Note From Our Recipe Tester

Ingredients

  • 6 cloves garlic

  • 2 teaspoons salt

  • 1 1/2 teaspoons freshly ground black pepper

  • 1 tablespoon dried oregano

  • 1 tablespoon olive oil

  • 1 tablespoon white vinegar

  • 1 pound boneless pork shoulder or butt

Steps to Make It

  1. Gather the ingredients.

    Pork Pinchos on a Skewer ingredients

    The Spruce / Eric Kleinberg

  2. Using a pilón (mortar and pestle), mash the garlic cloves and salt into a paste.

    Using a mortar and pestle, mash the garlic cloves and salt into a paste

    The Spruce / Eric Kleinberg

  3. Mix in the pepper and oregano. Stir in the olive oil and vinegar. Set the marinade aside.

    add spices to the garlic paste

    The Spruce / Eric Kleinberg

  4. Cut the pork into 1-inch cubes.

    cut pork into pieces

    The Spruce / Eric Kleinberg

  5. Toss the pork pieces in the marinade to coat. Cover and refrigerate for about 20 minutes.

    pork with marinade in a bowl

    The Spruce / Eric Kleinberg

  6. Skewer the pork pieces and grill the kabobs on high heat (500 F to 600 F) for about eight minutes, turning occasionally for even grilling.

    Pork Pinchos on a Skewer cooking on a grill pan

    The Spruce / Eric Kleinberg

Tips

  • If you do not have a mortar and pestle, you can achieve a similar garlic and salt paste by chopping and pressing the garlic and salt against a cutting board.
  • If you use wooden skewers, soak them in water while the pork is marinating.

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