Grilled Pork Little Havana With Adobo Seasoning

This recipe was adapted from MMMMMaimi by Carol Kotkin and Kathy Martin.


Adobo Marinade:

  • 6 garlic cloves, peeled and coarsely chopped
  • 1 cup orange juice
  • 1 cup lime juice
  • 1 tablespoon chopped cilantro or flat-leaf parsley
  • 1 tablespoon kosher salt
  • 1 tsp. coarsely ground pepper
  • 1-1/2 tsp. ground cumin
  • 1 tsp. dry-leaf oregano, crumbled
  • 1 tsp. dry-leaf thyme, crumbled

For the Pork:

  • Adobo seasoning (above)
  • 1 4- to 5-pound boneless pork shoulder cut into 1-1/2 -inch cubes
  • 1 red onion, peeled and sliced into paper-thin rings
  • cilantro sprigs


Soak wooden skewers in cold water for about 30 minutes.

For the Adobo Marinade:

Combine all the ingredients in a blender or food processor. Process until smooth, scraping down the sides of the blender once or twice. Use immediately or refrigerate for up to 2 weeks.

For the Pork:

Rinse the pork, pat dry with paper towels. Place the pork in a non-reactive container and add the marinade. Refrigerate overnight, turning several times to distribute the marinade.

Remove the pork from the refrigerator 1 hour before grilling. Skewer 5 pieces of pork onto each stick. Grill the pork and occasionally baste with the reserved marinade. Cook until brown on all sides (about 15 minutes). Serve on a platter garnished with onion slices and cilantro sprigs.