|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||24%|
|Saturated Fat 6g||30%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 2g||6%|
|*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 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.
- 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)
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.
Cover the pork pieces with the marinade and let set in the refrigerator for about 20 minutes.
Skewer the pork pieces and grill the kabobs 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.