Grilled Mojo Pork and Pineapple Skewers

01Method

1. 1

   At least 2 hours before grilling, whisk together the olive oil, lime zest, lime juice, orange juice concentrate, water, 2 tbsp of the cilantro, black pepper, salt, cumin, coriander, and garlic in a bowl until fully combined. Transfer half of the mixture to a lidded container and refrigerate for use as a finishing sauce.

2. 2

   Pour the remaining marinade into a large zip-lock bag, add the pork, press out most of the air, seal, and knead until every piece is well coated. Refrigerate for at least 2 hours or overnight.

3. 3

   Heat an outdoor gas grill to 200 °C (400 °F) and clean and lightly oil the grates.

4. 4

   Thread the pork and pineapple pieces alternately and evenly onto the 6 skewers. Discard the used marinade from the bag.

5. 5

   Grill the skewers over the preheated grill, turning once, until the pork is cooked through with no pink remaining in the center, about 3–4 minutes per side (internal temperature should reach 63 °C / 145 °F).

6. 6

   Transfer the skewers to a platter, cover loosely with foil, and let rest for about 5 minutes.

7. 7

   While the skewers rest, stir the bacon drippings, mint, and remaining cilantro into the reserved marinade to make the sauce.

8. 8

   Drizzle the sauce over the skewers and serve warm alongside lime wedges.