How Long To Cook Pork Skewers

Nutrition Facts (per serving)
376	Calories
28g	Fat
4g	Carbs
27g	Protein

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Nutrition Facts
Servings: 4
Amount per serving
Calories	376
% Daily Value*
Total Fat 28g	36%
Saturated Fat 10g	48%
Cholesterol 102mg	34%
Sodium 1144mg	50%
Total Carbohydrate 4g	1%
Dietary Fiber 2g	6%
Total Sugars 0g
Protein 27g
Vitamin C 1mg	4%
Calcium 70mg	5%
Iron 2mg	13%
Potassium 432mg	9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

In the Caribbean, pinchos are grilled pork or chicken kebabs. You'll find them at every roadside stand.

Here is a garlicky version that's 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.

"These tender pork kebabs are full of spicy, tangy flavor and are infused with garlic. The skewers develop wonderful color during the short time they're on the grill. I served the pork with buttered rice, maduros, and a tart salad." —Diana Andrews

6 cloves garlic
2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon dried oregano
1 tablespoon olive oil
1 tablespoon white vinegar
1 pound boneless pork shoulder or butt

Gather the ingredients.

The Spruce / Eric Kleinberg
Using a pilón (mortar and pestle), mash the garlic cloves and salt into a paste.

The Spruce / Eric Kleinberg
Mix in the pepper and oregano. Stir in the olive oil and vinegar. Set the marinade aside.

The Spruce / Eric Kleinberg
Cut the pork into 1-inch cubes.

The Spruce / Eric Kleinberg
Toss the pork pieces in the marinade to coat. Cover and refrigerate for about 20 minutes.

The Spruce / Eric Kleinberg
Skewer the pork pieces and grill the kabobs on high heat (500 F to 600 F) for about eight minutes, turning occasionally for even grilling.

The Spruce / Eric Kleinberg

Tips

If you do not have a mortar and pestle, you can achieve a similar garlic and salt paste by chopping and pressing the garlic and salt against a cutting board.
If you use wooden skewers, soak them in water while the pork is marinating.

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