PUERTO RICAN PINCHOS

Nothing says Puerto Rico like a perfectly grilled pinchos.

Ingredients:

• Bamboo skewers
• 2 pounds pork stew meats, cut into bite-size cubes
• 3 tablespoons Corn Oil, divided
• 2 teaspoons adobo all-purpose seasoning
• 1 1/2 teaspoons dried oregano
• ½ teaspoon salt
• 1/2 teaspoon pepper
• ½ teaspoon ground cumin
• 2 tbsp guava paste or jelly
• 1/3 cup barbecue sauce
• Baguette, sliced into 1-inch rings

Preparation:

1. Place the bamboo skewers in a dish of warm water to soak until you are ready to use them. 
2. Make sure the skewers are completely submerged in the water.
3. Cut por meat into small cubes
4. Combine oil, salt, pepper and adobo and lime juice, cumin and oregano. 
5. Cover and refrigerate for 1 hour
6. Slide pork meat onto the skewers to do the pinchos
7. Heat a grill to medium heat, then add the pork pinchos to the grill in a single layer. 
8. For the sweet sauce, in a hot pan use the guava paste and BBQ sauce and mix well
9. For the spicy sauce in a hot pan mix the BBQ Sauce and hot sauce  
10. Brush with barbecue sauce (sweet and spicy) after  flipping the pork pinchos. 
11. Brush baguette with butter and then place them on the grill until toasted.
12. Add a piece of toasted bread to the end of each pincho skewer and serve.