Puerto Rican-Style Pinchos

Pork Foodservice
Puerto Rican-Style Pinchos


2 fresh leg of pork (outside, muscle)
pork belly (skin-on, braised, as needed)
1 cup sour orange juice (fresh)
1/2 cup white wine vinegar
1/3 cup dark brown sugar
1/4 cup kosher salt
1/4 cup black pepper (fresh ground)
2 tablespoons olive oil
3 tablespoons oregano (fresh, minced)
2 tablespoons cumin
30 cloves garlic (crushed)


11. In mixing bowl, combine orange juice, vinegar, sugar, salt, pepper, oil, oregano, cumin, and garlic. Set aside
22. Cut pork leg into cubes and skewer, alternating with braised pork belly slices (when cooked it will produce cracklin/crispy skin)
33. Submerse skewers in Pernil marinade for few hours, reserve some marinade for dipping sauce
44. Grill pork on a plancha or flat griddle until fully browned on all sides or cooked to approximately 140 degrees and let rest
55. Serve with sliced Cuban bread, tostones, Puerto Rican-Style Hot Sauce and dipping sauce
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