Puerto Rican Pinchospinchos De Cerdo Recipes

PUERTO RICAN PINCHOS/PINCHOS DE CERDO

Steps:

• Marinate the wooden skewers in water for 20 minutes to help prevent charring. (I use my kitchen sink to do this)
• Rinse and cut pork into 1 inch chunks.
• Add the pork chunks to a bowl and add the sazon, adobo, cumin, oregano, oil and vinegar. With a spoon or your hands, mix seasoning well into pork.
• Marinade for at least 20 minutes or overnight.Cover and refrigerate to marinade.
• Once pork is marinated, skewer pork chunks onto wooden skewers.
• After lighting lump charcoal and letting it start to heat, wait until it forms some "white ash" on top, then lightly oil grill grate with a brush.
• Add pinchos and cook on one side for about 10 minutes and check that they are not burning.
• With a pair of tongs, flip pinchos over and cook for another 10 minutes.
• While pinchos are cooking, make the garlic mojo. Add peeled garlic and oil to a blender and blend or use a morter and pestle.
• Flip over again and cook for another 5 minutes.
• Flip one more time and cook for another 5 minutes.
• Pinchos are done.Top with garlic mojo, barbeque sauce or leave plain.I like to mix match mine for company to give them options.Don't forget to top each skewer with a slice of bread.
• Optional and what I do: Add the bread slices to the grill and brush with garlic mojo. Char on each side for a minute.Top each skewer with a slice of bread! Truly authentic pinchos!

PINCHOS

Steps:

• Combine the sofrito, oil, sazon, adobo, onion powder, granulated garlic and black pepper in a large bowl. Add the pork and toss to coat. Marinate the meat at least overnight or 12 hours for best results.
• When ready to cook, remove the meat from the refrigerator. Drain off and discard the marinade. Preheat a grill to 450 degrees F or medium-high heat. Thread the meat onto 12- or 14-inch skewers, leaving a 3-inch space at the bottom of each skewer.
• Place the skewers on the grill and grill for 3 minutes. Carefully flip the skewers and grill the other side for 3 minutes. Flip the skewers again and cook for an additional 2 minutes on the other side, then brush the pinchos with barbecue sauce. Flip once more and cook until the pinchos are browned and an instant-read thermometer inserted into the pork registers 145 degrees F, about 2 minutes more. Remove from the grill, brush again with barbecue sauce, and rest 5 minutes before serving. Toast the slices of bread on the grill; skewer one slice onto the top of each pincho.