Puerto Rican-Style Pinchos

• 2 fresh pork leg outside, muscle
• pork belly skin-on, braised, as needed
• 1 cup sour orange juice fresh
• 1/2 cup white wine vinegar
• 1/3 cup dark brown sugar
• 1/4 cup kosher salt
• 1/4 cup black pepper fresh ground
• 2 tablespoons olive oil
• 3 tablespoons oregano fresh, minced
• 2 tablespoons cumin
• 30 cloves garlic crushed

1. 1. In mixing bowl, combine orange juice, vinegar, sugar, salt, pepper, oil, oregano, cumin, and garlic. Set aside
2. 2. Cut pork leg into cubes and skewer, alternating with braised pork belly slices (when cooked it will produce cracklin/crispy skin)
3. 3. Submerse skewers in Pernil marinade for few hours, reserve some marinade for dipping sauce
4. 4. Grill pork on a plancha or flat griddle until fully browned on all sides or cooked to approximately 140 degrees and let rest
5. 5. Serve with sliced Cuban bread, tostones, Puerto Rican-Style Hot Sauce and dipping sauce

pork, pork belly skin, sour orange juice, white wine vinegar, brown sugar, kosher salt, black pepper, olive oil, oregano, cumin, garlic

Taken from www.yummly.com/recipe/Puerto-Rican-Style-Pinchos-2255277 (may not work)