PINCHOS MORUNOS (SPANISH PORK SKEWERS)
These addictive Spanish pork skewers are called pincho morunos because of their fascinating history. The marinade is a delicious blend of spices and they make the perfect tapa!
Provided by Lauren Aloise
Categories Appetizer
Time 2h30m
Number Of Ingredients 13
Steps:
- Trim the pork loin of excess fat and then cut into 1.5 inch cubes and put into a large freezer bag
- Mix all spices, olive oil and lemon juice in a bowl and then pour over the pork cubes
- Seal the bag and toss the spice mixture with the pork, then marinate in the fridge overnight (or a minimum of 2 hours)
- Remove the marinated pork cubes and place on metal skewers with a little bit of space between each cube
- Grill on a high heat until browned on the outside but just cooked through (don't overcook or they'll be dry!)
- Rest the skewers for five minutes and serve with lemon wedges
Nutrition Facts : Calories 417.42 kcal, Carbohydrate 5.41 g, Protein 47.89 g, Fat 22.3 g, SaturatedFat 4.64 g, TransFat 0.08 g, Cholesterol 147.42 mg, Sodium 704.73 mg, Fiber 1.78 g, Sugar 0.71 g, ServingSize 1 serving
PINCHOS
Pinchos are grilled marinated chunks of pork or chicken on a stick, Puerto Rico's version of shish kebab. The traditional way to eat pinchos is with a slice of soft, warm bread. It's one of the island's most popular street foods, and some of my favorite childhood memories are of sitting and talking or dancing around by my cousin's roadside pinchos stand. There are lots of versions of pinchos, but what I think makes this recipe especially good is the use of sofrito, the magical Puerto Rican blend of herbs and aromatics that's the base of some of our tastiest dishes. Sofrito is easy to make yourself, or you can buy it premade.
Provided by Food Network
Categories main-dish
Time 12h20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Combine the sofrito, oil, sazon, adobo, onion powder, granulated garlic and black pepper in a large bowl. Add the pork and toss to coat. Marinate the meat at least overnight or 12 hours for best results.
- When ready to cook, remove the meat from the refrigerator. Drain off and discard the marinade. Preheat a grill to 450 degrees F or medium-high heat. Thread the meat onto 12- or 14-inch skewers, leaving a 3-inch space at the bottom of each skewer.
- Place the skewers on the grill and grill for 3 minutes. Carefully flip the skewers and grill the other side for 3 minutes. Flip the skewers again and cook for an additional 2 minutes on the other side, then brush the pinchos with barbecue sauce. Flip once more and cook until the pinchos are browned and an instant-read thermometer inserted into the pork registers 145 degrees F, about 2 minutes more. Remove from the grill, brush again with barbecue sauce, and rest 5 minutes before serving. Toast the slices of bread on the grill; skewer one slice onto the top of each pincho.
PORK BBQ KABOBS (PINCHOS DE CERDO BBQ)
It took my husband a while to find a pincho recipe that taste just like the ones they sell in Puerto Rico. He finally found one.
Provided by Michelle Figueroa
Categories Pork
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix olive oil, oregano, garlic, salt, and pepper.
- Mix seasoning with meat.
- Place in ziplock and let sit overnight in refrigerator.
- Place 1 piece of meat, then 1 piece of onion, then 1 piece of pepper on skewer and repeat until you have 4 pieces of each on the skewer.
- Grill for at least 20 minutes turning once or twice on the grill.
- You can place a sliced of grilled french garlic bread on the tip of the skewer.
Nutrition Facts : Calories 794.2, Fat 57.3, SaturatedFat 19.1, Cholesterol 241.5, Sodium 1524.9, Carbohydrate 5.4, Fiber 1.2, Sugar 1.9, Protein 60.8
BARBEQUE PORK TWO WAYS
Easy and delicious! Pork shoulder, slow-cooked or simmered on the stovetop with onion and spices. Serve hot in sandwich buns.
Provided by Kimber
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 8h15m
Yield 8
Number Of Ingredients 9
Steps:
- Cut boneless pork shoulder crosswise into 1/4 inch slices. Partially freezing it will make slicing easier.
- In the slow cooker, combine sliced pork, onion, garlic, brown sugar, dry mustard, salt, pepper, ketchup, and Worcestershire sauce; mix well, and cover. Cook on Low, stirring occasionally, for 6 to 8 hours or until the meat is tender.
- OR : In a Dutch oven or large saucepan, combine pork, onion, garlic, brown sugar, dry mustard, salt, pepper, ketchup, and Worcestershire sauce; mix well. Bring to a boil, reduce heat, and cover. Simmer, stirring occasionally, for 2 1/2 to 3 hours or until pork is tender.
Nutrition Facts : Calories 279 calories, Carbohydrate 24.7 g, Cholesterol 55.8 mg, Fat 13.6 g, Fiber 0.4 g, Protein 15.8 g, SaturatedFat 4.9 g, Sodium 965.1 mg, Sugar 21.7 g
PORK KABOBS (PINCHOS)
In Puerto Rico pinchos are grilled pork or chicken kabobs. They are just to die for! They are served with a slice of bread at the very tip. If you don't have a pilón (mortar and pestle) you can mix your marinade in a food processor or blender. From about.com.
Provided by l0ve2c00k
Categories Pork
Time 45m
Yield 6-9 serving(s)
Number Of Ingredients 7
Steps:
- Using a pilón (mortar and pestle), mash the garlic cloves and salt into a paste.
- Mix in the pepper and oregano. Stir in the olive oil and vinegar. Set the marinade aside.
- Cut the pork into 1-inch cubes.
- Cover the pork pieces with the marinade and let set in the refrigerator for about 20 minutes.
- Skewer the pork pieces and grill the kabobs for about eight minutes, turning occasionally for even grilling.
- Tip: If you use wooden skewers, soak them in water while the pork is marinating.
Nutrition Facts : Calories 219.2, Fat 17.6, SaturatedFat 5.6, Cholesterol 53.7, Sodium 827.6, Carbohydrate 1.7, Fiber 0.4, Sugar 0.1, Protein 12.9
SWEET BARBECUED PORK CHOPS
I often prepare a double recipe of these tangy bbq pork chops, then freeze half to keep on hand. They're so easy and taste so fresh, family and friends never guess this quick entree was frozen! -Susan Holderman, Fostoria, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, heat oil over medium heat. In batches, brown pork chops 2-3 minutes on each side. Return all to pan., In a small bowl, mix remaining ingredients; pour over chops. Bring to a boil. Reduce heat; simmer, covered, 4-5 minutes or until a thermometer reads 145°. Let stand 5 minutes before serving. Freeze option: Place pork chops in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring sauce and adding a little water if necessary.
Nutrition Facts : Calories 282 calories, Fat 12g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 533mg sodium, Carbohydrate 41g carbohydrate (37g sugars, Fiber 1g fiber), Protein 6g protein.
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PINCHOS (PUERTO RICAN GRILLED PORK KEBABS)
From senseandedibility.com
Ratings 56Category MainsCuisine Puerto Rican/HispanicTotal Time 24 hrs 20 mins
- Fill a quart size mason jar with the white wine vinegar, sofrito, olive oil, sazon, granulated garlic, onion powder, adobo, oregano, and black pepper. Screw the jar's lid on tightly and shake the contents vigorously until well combined.
- In a 2 quart saucepan, stir together the brown sugar, adobo, granulated garlic, and onion powder. Add the sofrito, hot sauce and BBQ sauce to the pot and stir together until smooth.
- Forty-five minutes prior to grilling the meat, begin soaking your wooden skewers in water. Lay the skewers on a flat platter or sheetpan and cover them with water. Lay a paper towel over the skewers to keep them submerged in the water.
- Once your grill reaches 450°F, lay the pinchos on the oiled grate. Place your foil-wrapped, sliced bread in the coolest area of the grill, or on the grill's warming shelf.
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