|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 28g||36%|
|Saturated Fat 10g||48%|
|Total Carbohydrate 4g||1%|
|Dietary Fiber 2g||6%|
|Total Sugars 0g|
|Vitamin C 1mg||4%|
|*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.|
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.
"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
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
Gather the ingredients.
Using a pilón (mortar and pestle), mash the garlic cloves and salt into a paste.
Mix in the pepper and oregano. Stir in the olive oil and vinegar. Set the marinade aside.
Cut the pork into 1-inch cubes.
Toss the pork pieces in the marinade to coat. Cover and refrigerate for about 20 minutes.
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.
- 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.