Adobo Pork Anticuchos

Ingredients

• 2 pounds Pork shoulder, cut into 1-inch cubes
• 0.5 cup Aji Panca paste
• 0.25 cup Red wine vinegar
• 4 cloves Garlic, minced
• 1 tablespoon Smoked paprika (Pimentón)
• 1 teaspoon Dried oregano
• 1 teaspoon Ground cumin
• 3 tablespoons Vegetable oil
• 1.5 teaspoons Salt
• 0.5 teaspoon Black pepper

Instructions

1. 1

   In a large mixing bowl, whisk together the Aji Panca paste, red wine vinegar, minced garlic, smoked paprika, oregano, cumin, salt, and pepper.

2. 2

   Add the pork shoulder cubes to the marinade and toss until every piece is thoroughly coated.

3. 3

   Cover the bowl and refrigerate for at least 4 hours, though overnight is preferred for the best flavor penetration.

4. 4

   If using wooden skewers, soak them in water for 30 minutes to prevent burning on the grill.

5. 5

   Thread 4 to 5 pieces of marinated pork onto each skewer, leaving a small space between pieces for even cooking.

6. 6

   Preheat a grill or grill pan to medium-high heat and lightly brush the grates with vegetable oil.

7. 7

   Grill the skewers for 3 to 4 minutes per side, turning occasionally, until the pork is charred on the edges and cooked through.

8. 8

   Remove from heat and let the meat rest for 3 minutes before serving with a side of boiled potatoes or corn.