You can find this recipe at El Restaurante.
Recipe by Karen Delgado @MiCocinaRapida in collaboration with National Pork Board.
The Pork Skewers:
2 ½ lb. pork shoulder, cut into 1-inch, bite-sized pieces.
5 T. oil
½ t. garlic powder
½ t. onion powder
1 T. lemon zest
2 T. minced cilantro
1 t. salt
½ t. pepper
The Cilantro Chimichurri:
1 c. fresh cilantro
2 garlic cloves
¼ c. red onion
1 T. wine vinegar
½ c. olive oil
1 t. red pepper flakes
1 t. oregano
Salt and pepper to taste
In a large mixing bowl, combine pork, oil, garlic powder, onion powder, lemon zest, cilantro, salt and pepper, and stir until well combined. Cover and marinate in the refrigerator for at least 4 hours and preferably overnight.
Cilantro chimichurri: In a blender or food processor, add all the ingredients and pulse until all ingredients are minced and combined. Season with salt and pepper to taste.
Thread the pork pieces onto metal skewers*. Let your skewers stay at room temperature for 5 minutes before placing them on the grill.
Add skewers in a single layer and grill on medium heat (350˚F) on indirect fire. Turn meat skewers like a triangle, cooking them about 4 minutes per side on all three sides. Grill until cooked through and meat reaches at least 145˚F internal temperature. Rest skewers three minutes before serving with the chimichurri sauce.
*If you’re using bamboo skewers, soak them in water for at least 20 minutes before threading the meat on them.