Ingredients for Pinchos de cerdo:
for 6 skewers
- 2½ lb - pork (cut into 2 inch - 5cm cubes)
- 1½ teaspoons dried oregano
- 1 teaspoon ground cumin
- ½ cup sugar
- 4 cloves garlic, minced
- ¼ cup orange juice
- 2 tablespoons fresh lime or lemon juice
- 1 tablespoon rum
- 1 red onion
- 1 bell peppers
- Salt and ground black pepper
How to make Pinchos de cerdo:
In a large plastic bowl, combine oregano, cumin, salt, black pepper, and garlic. Stir in orange juice, lime or lemon juice, and rum.
Pierce the pork cubes once or twice with a knife tip.
Add pork, onion, and bell pepper to the marinade and toss well. Cover and refrigerate for at least 4 hours, and up to 1 to 2 days, turning the pork cubes over once or twice.
Preheat a grill to medium. Thread pork, onion, and peppers on skewers.
If you're using wooden skewers, be sure to soak them in water for at lest 30 minutes before using.
Grill for 10 to 15 minutes total on all Side Dish, turning the kebabs every 3 to 4 minutes, while basting with the remaining marinade.