Puerto Rican-Style Pinchos Recipe

Name: Puerto Rican-Style Pinchos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 fresh pork leg 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

Servings: persons

2 fresh pork leg 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

1
1. In mixing bowl, combine orange juice, vinegar, sugar, salt, pepper, oil, oregano, cumin, and garlic. Set aside
2
2. Cut pork leg into cubes and skewer, alternating with braised pork belly slices (when cooked it will produce cracklin/crispy skin)
3
3. Submerse skewers in Pernil marinade for few hours, reserve some marinade for dipping sauce
4
4. Grill pork on a plancha or flat griddle until fully browned on all sides or cooked to approximately 140 degrees and let rest
5
5. Serve with sliced Cuban bread, tostones, Puerto Rican-Style Hot Sauce and dipping sauce

387

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 fresh pork leg outside, muscle, pork belly skin-on, braised, as needed, 1 cup sour orange juice fresh, 1/2 cup white wine vinegar, and more.

Yes, Puerto Rican-Style Pinchos falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Puerto Rican-Style Pinchos

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