Nothing says Puerto Rico like a perfectly grilled pinchos.
Ingredients:
- Bamboo skewers
- 2 pounds pork stew meats, cut into bite-size cubes
- 3 tablespoons Corn Oil, divided
- 2 teaspoons adobo all-purpose seasoning
- 1 1/2 teaspoons dried oregano
- ½ teaspoon salt
- 1/2 teaspoon pepper
- ½ teaspoon ground cumin
- 2 tbsp guava paste or jelly
- 1/3 cup barbecue sauce
- Baguette, sliced into 1-inch rings
Preparation:
- Place the bamboo skewers in a dish of warm water to soak until you are ready to use them.
- Make sure the skewers are completely submerged in the water.
- Cut por meat into small cubes
- Combine oil, salt, pepper and adobo and lime juice, cumin and oregano.
- Cover and refrigerate for 1 hour
- Slide pork meat onto the skewers to do the pinchos
- Heat a grill to medium heat, then add the pork pinchos to the grill in a single layer.
- For the sweet sauce, in a hot pan use the guava paste and BBQ sauce and mix well
- For the spicy sauce in a hot pan mix the BBQ Sauce and hot sauce
- Brush with barbecue sauce (sweet and spicy) after flipping the pork pinchos.
- Brush baguette with butter and then place them on the grill until toasted.
- Add a piece of toasted bread to the end of each pincho skewer and serve.