Recipe courtesy of Yimara "Yia" Medina
From:
Food Network Magazine
Pinchos
Getting reviews...
- Level: Easy
- Total: 12 hr 20 min (includes martinating time)
- Active: 20 min
- Yield: 4 to 6 servings
Chef and Food Network Kitchen instructor Yia Medina makes this recipe whenever she wants to feel close to her family in Puerto Rico.
Directions
- 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.
