Adobo Pork Anticuchos
Pork shoulder marinated in a rich Spanish-style adobo with Peruvian spices.
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Ingredients
- 2 pounds Pork shoulder, cut into 1-inch cubes
- 1/2 cup Aji Panca paste
- 1/4 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 1/2 teaspoons Salt
- 1/2 teaspoon Black pepper
Instructions
- 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
Add the pork shoulder cubes to the marinade and toss until every piece is thoroughly coated.
- 3
Cover the bowl and refrigerate for at least 4 hours, though overnight is preferred for the best flavor penetration.
- 4
If using wooden skewers, soak them in water for 30 minutes to prevent burning on the grill.
- 5
Thread 4 to 5 pieces of marinated pork onto each skewer, leaving a small space between pieces for even cooking.
- 6
Preheat a grill or grill pan to medium-high heat and lightly brush the grates with vegetable oil.
- 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
Remove from heat and let the meat rest for 3 minutes before serving with a side of boiled potatoes or corn.
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