Grilled kabobs on a gray plate, sitting on a wood table.

Puerto Rican-Style Pinchos

Name: Puerto Rican-Style Pinchos
Prep time: 2 h
Cook time: 20 min
Yield: 4 Servings
Cuisine: Pork
Ingredients: 2 fresh pork leg (outside, muscle); pork belly (skin-on, braised, as needed); 1 cup sour orange juice (fresh); 1/2 cup white wine vinegar; 1/3 cup dark brown sugar; 1/4 cup kosher salt; 1/4 cup black pepper (fresh ground); 2 tablespoons olive oil; 3 tablespoons oregano (fresh, minced); 2 tablespoons cumin; 30 cloves garlic (crushed)

Recipe and Photo Courtesy of Pork Checkoff

Makes: 4 servings
Prep Time: 1 - 2 hours
Cook Time: 10 - 20 minutes

Ingredients:

2 fresh pork leg (outside, muscle)
pork belly (skin-on, braised, as needed)
1 cup sour orange juice (fresh)
1/2 cup white wine vinegar
1/3 cup dark brown sugar
1/4 cup kosher salt
1/4 cup black pepper (fresh ground)
2 tbsp olive oil
3 tbsp oregano (fresh, minced)
2 tbsp cumin
30 cloves garlic (crushed)

Directions:

In mixing bowl, combine orange juice, vinegar, sugar, salt, pepper, oil, oregano, cumin, and garlic. Set aside.
Cut pork leg into cubes and skewer, alternating with braised pork belly slices (when cooked it will produce cracklin/crispy skin).
Submerse skewers in Pernil marinade for few hours, reserve some marinade for dipping sauce.
Grill pork on a griddle or flat griddle topper until fully browned on all sides or cooked to approximately 140°F and let rest.
Serve with sliced Cuban bread, tostones, Puerto Rican-Style Hot Sauce and dipping sauce.