Pinchos de cerdo – grilled Puerto Rican pork shish kebabs. These barbecued pork skewers will be the hit of summer!
Marinated with a flavorful blend of spices, grilled over charcoal to juicy perfection and brushed with a finishing glaze of BBQ sauce.
I think nearly every culture has their version of grilled meat on a stick, but these ones are my favorite!
What are pinchos?
Pincho means “spike” in Spanish.
Pinchos can be any variety of meat grilled on a skewer – chicken, beef, shrimp, or even shark!
Pork – you can use any cut you like, but I prefer pork butt (shoulder) or loin. You can even buy pre-cubed meat.
I do not trim the fat from my pork, but you can if you want. I like it to get crispy like cuerito!
Vinegar – this will tenderize the meat.
Olive oil – helps to keep the meat juicy and for the flavor of the spices to infuse all the way to the center of the meat.
BBQ sauce – any kind you prefer, Sweet Baby Ray’s is one of my favorites.
You can use a little or a lot. I like a thin glaze, but others like a nice thick coating.
Bread – French bread (or pan de agua or pan de sabao, if you have access to them)
Sofrito – you can add ¼ cup of sofrito to your marinade for that specific taste.
Personally, I like these better without the cilantro/recao flavors, but it’s up to the chef!
Vegetables – you can also add onion, bell pepper or summer squash to your kabobs.
I used 12 10-inch wooden skewers and they must be soaked in water right before the meat goes on so they don’t burn up.
Grill – if you have a charcoal grill that is definitely the superior taste, but of course they will be delicious on a gas grill too!
My husband likes to add oak or mesquite wood to his charcoal grill for even better flavor.
What to serve with pinchos
They’re usually served with a slice of soft white bread to soak up the juices.
To make it extra special, brush both sides of bread with olive oil and sprinkle with adobo and/or garlic.
Grill the bread for a minute or two while the pinchos cook.
- 3 lbs pork (shoulder/butt or loin)
- 2 packets Sazón
- 3 teaspoons adobo
- 1 teaspoon granulated garlic
- ½ teaspoon black pepper
- ½ teaspoon dried oregano leaves
- 2 tablespoons white vinegar
- 2 tablespoons olive oil
- ½ cup bbq sauce
- Bread, for serving (optional)
- Cut the pork into cubes between 1-2 inches.
- Place in a ziplock bag and add sazón, adobo, garlic, pepper, oregano, vinegar and olive oil. Seal the bag and toss everything together to combine.
- Marinate in refrigerate for at least 2 hours, or overnight.
- When ready to cook, preheat grill to high heat (charcoal preferred).
- If using wooden skewers, soak them in water for 20 minutes to prevent burning. You can also use metal skewers. You’ll need about 12 (10-inch) skewers.
- Thread pork onto skewers. Do not pack the meat on tightly.
- Cook pinchos on preheated grill, turning occasionally until pork is almost cooked through, about 8 minutes.
- For the last few minutes of cooking, brush with BBQ sauce and cook each side until sticky and slightly charred.
- Pinchos are done when pork internal temperature reaches 145°F.
- Serve with bread, if desired.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 638Total Fat: 36gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 200mgSodium: 403mgCarbohydrates: 13gFiber: 1gSugar: 8gProtein: 61g
Nutritional information provided is an estimate only. Please consult the labels of ingredients you use for more accurate results.