Barbeque Pork Pinchos {aka pork skewers}

I'm not a huge fan of pork, but I wanted to make a wide variety of tapas dishes for my guest. I gave my husband the task of grill master for the evening. He was a bit hesitant since he had never grilled pork skewers before. He grilled them to perfection! They came out moist and flavorful (and I didn't have the chance to brush the barbecue sauce on them). Everyone loved them and there were very few left at the end of the evening! 

Source: Tapeña® wine website

Prep: overnight

Cook: 8-15 minutes

Serves 6-8

Pair with: Tapeña Garnacha

Ingredients

2 lbs pork butt, trim off excess fat 

4 cloves garlic, minced 

3 tsp dried oregano 

1 tsp ground black pepper

1 tsp paprika 

1/4 cup olive oil 

16 – 18 small skewers 

1/4 cup honey or maple seasoned barbeque sauce

Directions

1. Combine garlic, oregano, pepper and paprika to make a marinade.

2. Cut the pork into 1-inch cubes. Toss pork cubes with marinade. Put into a non-reactive container, cover and refrigerate overnight.

3. Heat grill to high. Skewer the pork pieces. Grill the skewers on all sides, about 8 minutes. Brush all sides lightly with barbeque sauce. Serve warm.