Prep 30 mins
Cook 15 mins
In Puerto Rico pinchos are grilled pork or chicken kabobs. They are just to die for! They are served with a slice of bread at the very tip. If you don't have a pilón (mortar and pestle) you can mix your marinade in a food processor or blender. From about.com.
- 6 garlic cloves (peeled)
- 2 teaspoons salt
- 1 1⁄2 teaspoons pepper
- 3 teaspoons dried oregano
- 3 teaspoons olive oil
- 3 teaspoons white vinegar
- 1 lb boneless pork shoulder or 1 lb pork butt
- 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.
- Tip: If you use wooden skewers, soak them in water while the pork is marinating.
This was excellent! If you love garlic you'll love these. I marinated them overnight grilled them and lightly basted bbq sauce on them. In Puerto Rico you can also order these with tostones between the meat.
I made this for Fall 2007 PAC. This was something I will make again. We loved it. I cooked this on the stovetop. Very good.
This was way too salty. Also, we found the amount of pepper to be too harsh. (All heat, no flavor.)