In the Caribbean pinchos are grilled pork or chicken kabobs. You'll find them at every roadside stand. Here is my garlicky version great for a summer cookout, snack or party. If you don't have a pilón (mortar and pestle) you can mix your marinade in a food processor or blender.
Prep Time: 30 minutes
Cook Time: 15 minutes
Ingredients:
- 6 cloves garlic (peeled)
- 2 teaspoons salt
- 1 1/2 teaspoons pepper
- 3 teaspoons dried oregano
- 3 teaspoons olive oil
- 3 teaspoons white vinegar
- 1 pound pork (boneless shoulder or butt)
Preparation:
1.Using a pilón (mortar and pestle), mash the garlic cloves and salt into a paste.
2.Mix in the pepper and oregano. Stir in the olive oil and vinegar. Set the marinade aside.
3.Cut the pork into 1-inch cubes.
4.Cover the pork pieces with the marinade and let set in the refrigerator for about 20 minutes.
5.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.
