Spanish Grilled Pork Kebabs (Pinchos Morunos)
Why This Recipe Works
Pinchos morunos is a dish normally served as part of a tapas spread, but it works equally well as an entrée. To develop our version of these Spanish pork kebabs, we used country-style ribs for both their convenience and their ability to remain juicy and tender when grilled. To increase juiciness, we brined the pork for 30 minutes before cutting it into cubes and coating it with a robust spice paste that included garlic, lemon, ginger, coriander, smoked paprika, and fresh oregano. And because country-style ribs contain a mix of lighter loin meat and darker shoulder meat, we kept the light meat and dark meat on separate skewers and cooked each to its ideal temperature (140 and 155 degrees, respectively) to ensure that the light meat didn't overcook and the dark meat wasn't chewy.