Best Red Pincho Seasoning Recipes

SIMPLE PUERTO RICAN PINCHOS

Steps:

• In a large bowl, whisk together the marinade ingredients.
• Add the pork and toss to coat. Cover and refrigerate, at least 6 hours or overnight.
• Shake off excess marinade and thread the meat onto skewers, leaving a 2-inch space at the end of each skewer.
• Heat the grill to about 450º. Quickly grill the bread slices about 1 minute each side and set aside.
• Cook the skewers, rotating every 3 minutes until just done, about 10-12 minutes.
• Carefully baste the meat with barbecue sauce, and cook for 1 minute, then flip and baste with more sauce. Finish cooking for an additional minute (alternately, cook until pork registers 145º degrees on an instant read thermometer).
• Baste with more barbecue sauce, and garnish with cilantro before serving with a slice of toasted bread. (Elie likes to thread hers right onto the end of the skewer.)

PINCHOS

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.

PINCHOS

Steps:

• Combine 1/2 cup sofrito, 1/3 cup olive oil, 1 1/2 tablespoons each sazón and adobo seasoning, 1 1/2 teaspoons each onion powder and granulated garlic and 1/2 teaspoon pepper in a bowl.
• Toss with 2 1/2 pounds pork tenderloin (cut into 2-inch cubes); marinate overnight.
• Thread the meat onto skewers, leaving space at the bottom of each. Grill over medium-high heat for 3 minutes per side. Flip again and cook 2 more minutes. Brush with barbecue sauce, flip again and cook 2 more minutes. Remove from the grill, brush with more barbecue sauce and let rest 5 minutes. To serve, add a piece of grilled bread to each skewer.

RED PINCHO SEASONING

Steps:

• Put all ingredients in a spice grinder or blender and blend until it is a powder. Store in a jar with tight fitting lid.

YELLOW PINCHO SEASONING

Steps:

• Place all ingredients in spice grinder or blender and blend until it is a powder. Store in jar with tight fitting lid.