Peruvian Pork Skewers

In by Southeastern Mills

  • Prep Time: 2h 25m
  • Cook Time: 6m


  • 2 tbsp. Peruvian dry rub
  • 2 tbsp. yellow hot chili paste (available from
  • 1 tbsp. white vinegar
  • 1 tsp. oregano
  • 1 tsp. onion powder
  • 1 tsp. cumin
  • 2 tsp. salt
  • 2 tsp. freshly ground black pepper
  • 1 tbsp. dried chopped orange peel
  • 1 tbsp. garlic powder
  • 2 tbsp. annatto powder
  • 1 lb lean pork, cut into 2" cubes
  • 1/4 c orange juice
  • 2 tbsp. olive oil
  • 2 tsp. fresh garlic, finely minced

Peruvian Dry Rub Ingredients

    Yellow Hot Chili Sauce Ingredients


      1. In a large zip-top bag, combine dry rub, olive oil and orange juice.
      2. Add the pork cubes, seal the bag and place directly into the refrigerator for at least 2 hours or overnight.
      3. Heat the grill to 400° F.
      4. Remove the pork from the refrigerator and thread each piece of pork onto a metal skewer.
      5. Place the skewers directly onto the grill and grill for 2-3 minutes per side or until internal temperature reaches 145° F.
      6. Carefully remove the pork from the grill to a platter and serve immediately with yellow hot chili sauce.
      7. Combine ingredients into a small bowl. Store at room temperature in an airtight container for one month.