📝 About This Recipe
Transport your senses to the bustling tapas bars of Andalusia with these iconic Pincho Morunos. Rooted in Spain’s Moorish history, these skewers feature tender pork shoulder marinated in a vibrant, aromatic blend of smoked paprika, cumin, and saffron. Grilled to smoky perfection, they offer a succulent bite that is simultaneously earthy, spicy, and deeply savory.
🥗 Ingredients
The Meat
- 2 lbs Pork Shoulder (Butt) (trimmed of excess fat and cut into 1-inch cubes)
The Moorish Marinade
- 1/2 cup Extra Virgin Olive Oil (Spanish Picual or Arbequina preferred)
- 6 cloves Garlic (pressed or finely minced into a paste)
- 1 tablespoon Smoked Spanish Paprika (Pimentón de la Vera) (use 'Dulce' for mild or 'Picante' for heat)
- 2 teaspoons Ground Cumin (toasted for extra depth)
- 1 teaspoon Ground Coriander
- 1 teaspoon Dried Oregano (crushed between palms)
- 1/2 teaspoon Turmeric (for color and earthiness)
- 1 pinch Saffron Threads (crushed and dissolved in a teaspoon of warm water)
- 1 tablespoon Fresh Lemon Juice
- 1.5 teaspoons Kosher Salt (adjust to taste)
- 1 teaspoon Black Pepper (freshly cracked)
For Garnish
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 piece Lemon Wedges (cut into 4-6 wedges)
👨🍳 Instructions
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1
Begin by prepping the pork. Cut the pork shoulder into uniform 1-inch cubes, ensuring you leave a small amount of fat on each piece for flavor and juiciness during grilling.
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2
In a large glass or ceramic mixing bowl, whisk together the olive oil, minced garlic, smoked paprika, cumin, coriander, oregano, turmeric, dissolved saffron, lemon juice, salt, and pepper until well combined.
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3
Add the pork cubes to the marinade bowl. Use your hands (wearing gloves if you prefer to avoid saffron/paprika stains) to massage the marinade into every piece of meat, ensuring an even coating.
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4
Cover the bowl tightly with plastic wrap and refrigerate. For the best flavor, let it marinate for at least 4 hours, though overnight (up to 24 hours) is highly recommended for the spices to penetrate the meat.
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5
If using wooden or bamboo skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.
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6
Remove the pork from the refrigerator 30 minutes before cooking to take the chill off, which ensures even cooking.
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7
Thread the pork cubes onto the skewers, about 4-5 pieces per skewer. Do not crowd them too tightly; leaving a tiny bit of space helps the heat circulate.
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8
Preheat your grill or cast-iron griddle pan over medium-high heat. Lightly oil the grates or pan surface.
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9
Place the skewers on the hot grill. You should hear an immediate sizzle. Sear for 2-3 minutes without moving them to develop a nice crust.
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10
Rotate the skewers 90 degrees and cook for another 2-3 minutes. Continue rotating until all sides are browned and the pork is cooked through (internal temperature of 145°F/63°C).
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11
Once cooked, remove the skewers from the heat and transfer them to a warm platter. Tent loosely with foil and let them rest for 5 minutes.
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12
Sprinkle with fresh chopped parsley and serve immediately while hot, with lemon wedges on the side for squeezing.
💡 Chef's Tips
Choose pork shoulder (butt) over loin; the higher fat content prevents the meat from drying out on the high heat of the grill. Don't skip the saffron; it provides that authentic golden hue and floral back-note that defines the 'Moorish' style. If you don't have a grill, a heavy cast-iron skillet is the best indoor substitute to achieve the necessary char. Avoid using metal skewers if serving as tapas, as they stay hot and can be difficult for guests to handle; traditional wooden ones are safer for finger food.
🍽️ Serving Suggestions
Serve with a side of 'Pan con Tomate' (Spanish tomato bread) to soak up the flavorful juices. Pair with a chilled glass of dry Sherry (Fino or Manzanilla) or a crisp Spanish Rosado wine. Accompany with a dollop of homemade Alioli (garlic mayonnaise) for dipping. Serve alongside a simple salad of sliced tomatoes, red onions, and olives dressed in sherry vinegar.