Ingredients for Pork Kabobs Pinchos
- Garlic Cloves
- 1 teaspoon salt
- 1 teaspoon black pepper
- Dried Oregano
- 1/4 cup olive oil
- White Vinegar
- Boneless Pork Shoulder
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How to Make Pork Kabobs Pinchos
- Mash 4 cloves of garlic and 1 teaspoon of salt into a paste using a pilón (mortar and pestle) or food processor.
- Add 1 teaspoon of black pepper and 2 teaspoons of dried oregano to the garlic paste and mix well.
- Stir in 1/4 cup of olive oil and 2 tablespoons of white vinegar.
- Set the marinade aside.
- Cut 1.5 lbs of pork shoulder into 1-inch cubes.
- Place the pork cubes in a bowl, pour the marinade over them, ensuring all pieces are coated. Cover and refrigerate for at least 20 minutes (longer is better, up to 4 hours).
- Thread the marinated pork onto skewers.
- Preheat your grill to medium-high heat.
- Grill the kabobs for approximately 8-10 minutes, turning occasionally, until the pork is cooked through and nicely charred (internal temperature of 145°F).
- Serve immediately with a slice of crusty bread to soak up those delicious juices!
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
0g
Fat
28g
Carbs
0g
