Puerto Rican Pinchos De Cerdo

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It doesnt maktter if you call them pinchos de cerdo or pork skewers, these are super easy and delcious!

Prep Time15

Cook Time55

Total Time1 10

Course: Appetizer, Dinner

Cuisine: Puerto Rican

Servings:

Calories: 203kcal

Take the garlic paste and mix it in the oil. Cut the bread into 1 inch thick slices and set aside. Brush each side of each piece of bread with the garlic oil. Set it aside for later.
Cut the pork into 1 ½ inch thick chunks.
In a big pot over high heat, add the meat, salt, adobo, sazon, onion powder, black pepper, and water. Cook for 40 minutes. Then drain the water and let the meat cool.
Take a bamboo skewer and put 6 pieces of meat on each stick. Cook the skewers on a grill or grill pan over medium high heat.
Cook the skewers for 15 minutes, but every 4 minutes brush some of the garlic oil on top and turn them.
In the last 3 minutes, brush some of the bbq sauce over and finish cooking for 3 minutes.
Add the bread to the grill and warm it up for 30 minutes per side. Serve and buen provecho!

Making ahead- You can make this recipe ahead by boiling the meat, putting it in the sticks, and freezing. Then all you have to do is grill them. Just make sure that you seal the pinchos well so they don't get any freezer burn.
Meat- For the meat, I used a pork butt. You can use any pork cut that is fatty. This is because the fat will help the meat not be dry.
Seasonings- I used the typical blend of seasonings used in Puerto Rico when seasoning meat. But you can use your own seasonings and just use my method of cooking the pinchos de cerdo.
Sauce- You can use your favorite BBQ sauce. I like to mix my BBQ sauce with salsa de guayaba for a sweet touch.
Bread- When making pinchos, typically, pan de agua or pan sobao is used. But any loaf of bread should be good for this recipe.
Additions- If you want to add vegetables between the meat chunks, you can do so. My favorites are peppers and onions, but you can also add sweet plantains.