Pork Pinchos on a Skewer

Written by
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
Hector Rodriguez
Updated 03/23/21
pork kabobs on grill
pixabay
Prep: 30 mins
Cook: 15 mins
Total: 45 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
356 Calories
19g Fat
13g Carbs
33g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 356
% Daily Value*
Total Fat 19g 24%
Saturated Fat 6g 30%
Cholesterol 98mg 33%
Sodium 1237mg 54%
Total Carbohydrate 13g 5%
Dietary Fiber 2g 6%
Protein 33g
Calcium 112mg 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 kabobs. You'll find them at every roadside stand.

Here is a garlicky version 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.

Ingredients

  • 6 cloves garlic (peeled)
  • 2 teaspoons salt
  • 1 1/2 teaspoons pepper
  • 3 teaspoons oregano (dried)
  • 3 teaspoons olive oil
  • 3 teaspoons vinegar (white)
  • 1 pound pork (boneless shoulder or butt)

Steps to Make It

  1. Gather the ingredients.

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

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

  4. Cut the pork into 1-inch cubes.

  5. Cover the pork pieces with the marinade and let set in the refrigerator for about 20 minutes.

  6. Skewer the pork pieces and grill the kabobs for about eight minutes, turning occasionally for even grilling.

Tip

  • 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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