Living in South Florida, Cuban inspiration abounds and I have one of my co-workers to thank for the idea behind these skewers. The pork shoulder meat is readily available in Latin supermarkets because it is traditionally used in the dish Masas de Cerdo Fritas (fried pork chunks). In addition to the meat selection, the cilantro, lime, garlic marinade is what adds the “cuban inspiration” to this dish.
This recipe was developed using McCormick Grillmates applewood rub and I must say, this is one of the most popular recipes I have developed in a long time. When I made this on the grill while filming the video seen above, my film crew and fiance went crazy over it! When there is pure silence when a meal is served because your guests are so consumed with eating, you know it is good!
As a “flavor correspondent” for McCormick’s Grillmates “This Week In Grilling” Campaign, I used GrillMates Applewood Rub to add a sweet, smoky “wow factor” to the dish.
Here’s a recap on how to make this recipe:
- bamboo skewers- soak in water for 30 minutes beforehand so they don’t burn on the grill
- 1 lb cuban pork chunks – (I find these in the Latin market, use something similar if you can’t find)
- 2 tablespoons olive oil
- sea salt, pepper to taste
- 1 bunch cilantro
- 5 cloves garlic
- 3 limes
- 2 tablespoons McCormick Grillmates Applewood Rub
Cut pork chunks into smaller pieces so they will cook more evenly on the grill. Add olive oil, salt, pepper, juice of the limes, garlic and cilantro and let marinate for at least 15 minutes in the refrigerator.
After the meat has marinated, add the applewood rub and stir into the meat mixture.
Put meat on skewers.
Grill on a medium/high heat grill for 10 minutes total, turning halfway through, or until internal temperature reaches 160 degress.
I recommend grilling with tri-color pepper skewers for a colorful and healthy meal.