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.