Pinchos de Cerdo

  • 2 lbs. pork tenderloin, cut into 1-2 inch cubes
  • ½ cup sofrito (1 green bell pepper, 1 red bell pepper, 1 onion, 5 garlic cloves, 1 cup of cilantro, all chopped up in the food processor)
  • 2 tbsp. Achiote oil or Iberia Olive oil
  • 1 ½ tsp. Iberia garlic powder
  • 1 ½ tsp. Iberia dried oregano
  • 1 ½ tsp. cumin powder
  • 1 ½ tsp. Ground coriander
  • 1 ½ tsp. Ground annatto powder
  • 1 tsp. black pepper
  • 2 tsp. salt
  • Juice of 2 limes
  • 1 baguette

Add all your ingredients except for the pork to a mixing bowl and stir until they all come together. To this now add your pork and mix, making sure each one is covered in the marinade. Cover this and refrigerate overnight or at least 8 hrs.

Grab your wooden skewers that have been soaking in water. Thread the meat onto your skewers, leaving 2 inches on each end without meat.

Toast your bread & cut into 2 inch slices, diagonally. Set aside or place in aluminum foil on the grill’s warming top shelf.

Oil your grill and heat to 400F. Then add your pinchos. After 5 minutes flip to the other side and do this on each side. Brush them with bbq sauce or guava sauce while grilling or leave as is, up to you! Once nice and charred or when internal heat reaches 145F. They are ready! Enjoy with your warm bread.

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