Puerto Rican Pork Kabobs, Pinchos

5 from 1 vote

Pinchos are Puerto Rican kabobs, bite-size pieces of pork skewered on a stick, then grilled to perfection over charcoal flames.

Prep Time20

Cook Time20

Total Time40

Course: Entree, Grill, Main Course, Meats, Puerto Rican Inspirations

Cuisine: Puerto Rican

Servings: servings

Calories: 39kcal

I use these bamboo skewers; they are affordable and easy to work with. Soak them in water first to prevent burning for at least 30 minutes before beginning the skewering process..
Start by breaking down the meat. Cut the country-style ribs into bite-size pieces. Slice pork loin into 1-inch slices. Cut slices into 1-inch dice. Place the meats into a mixing bowl.
Season the meat with adobo. Add sazon and lemon juice. Continue adding paprika. And salt, black pepper, and olive oil.
Mix pork and cover each piece with seasonings. Here is an option to marinate the meat for 30 minutes to 24 hours before skewering, or you can let the pork marinate after skewering. Using soaked skewers, skewer four to five pieces of pork. Alternate between lean pork loin and fatty rib meat.
At this point, the pork could be left to marinate for 30 minutes to 24 hours. After marinating, grill the kabobs until golden brown. For juicy, fully cooked pork, I check the temperature with my Thermapen One, pork is perfect at 145°F.
Baste the pinchos with your favorite BBQ sauce using a simple silicone brush. These brushes make it easy to layer on flavor while grilling.

Mix different cuts of pork to create a more balanced product. I used a pork loin which comes from the back of the pig, and mixed it with country-style ribs that come from the front end of the pig and have a great amount of fat and ”dark meat,” which tends to be very moist. This mixture allows for an end product that is both meaty and juicy.

Marinate the meat overnight whenever possible to allow the flavor to permeate the meat. About 30 minutes before grilling, cover the meat with an additional layer of seasoning to create a charred effect on the finished product.

Use a thermometer to monitor the meat's doneness and prevent overcooking. Here is a list of internal temperatures for different types
- Ground meats, sausages, and stuffings 160℉
- Poultry 165℉ and 175℉ for dark poultry meat.
- Pork 145℉
- Beef, Veal, and Lamb 130℉ -155℉. This covers from rare to well done.