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Mexican


1/2 cup sofrito
1/3 cup olive oil
1 1/2 tablespoons sazon
1 1/2 tablespoons adobo seasoning
1 1/2 teaspoons onion powder
1 1/2 teaspoons granulated garlic
1/2 teaspoon ground black pepper
2 1/2 pounds pork tenderloin, cut into 2-inch cubes (you can also use chicken)
1/4 cup barbecue sauce
1 loaf bread, sliced 1 1/2-inch thick (you could replace with a tortilla folded in quarters.

Combine the sofrito, oil, sazon, adobo, onion powder, granulated garlic and black pepper in a large bowl. Add the pork and toss to coat. Marinate the meat at least overnight or 12 hours for best results.

When ready to cook, remove the meat from the refrigerator. Drain off and discard the marinade. Preheat a grill to 450 degrees F or medium-high heat. Thread the meat onto 12- or 14-inch skewers, leaving a 3-inch space at the bottom of each skewer.

Place the skewers on the grill and grill for 3 minutes. Carefully flip the skewers and grill the other side for 3 minutes. Flip the skewers again and cook for an additional 2 minutes on the other side, then brush the pinchos with barbecue sauce. Flip once more and cook until the pinchos are browned and an instant-read thermometer inserted into the pork registers 145 degrees F, about 2 minutes more. Remove from the grill, brush again with barbecue sauce, and rest 5 minutes before serving. Toast the slices of bread on the grill; skewer one slice onto the top of each pincho or warm the tortilla, fold into quarters and place on the bottom of the skewer.

Unrated