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1
In a large bowl, whisk together water, salt, and sugar until solids are dissolved. Place pork chops in brine and refrigerate at least 30 and up to 60 minutes.
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2
Place garlic in a mortar and pestle. Add the 1/2 teaspoon salt and work into a smooth paste. In a small bowl, whisk together garlic, sour orange juice, oil, oregano, and cumin. Season with salt and pepper.
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3
Remove pork chops from brine and pat dry. Cut pork into 1 1/2-inch cubes, trimming any large pieces of excess fat and discarding bones. Place pork cubes in a large resealable plastic bag. Pour in marinade and seal bag, removing as much air as possible. Place in refrigerator and marinate for at least 1 and up to 5 hours.
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4
Thread pork onto skewers, alternating with mango cubes.
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5
When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes.
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6
and
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7
the grilling grate. Grill skewers until well browned on all sides and center of pork registers between 140-145u00b0F on an instant-read thermometer, 3-4 minutes per side. Transfer skewers to platter and let rest for 5 minutes. Serve immediately.
