1 ½lbspork tenderloinfat removed and cut into 24 1" cubes
1teaspoonhot pimentón(Spanish smoked paprika)
1teaspoonground cumin
1teaspoondried oregano
1tablespoonfresh thyme
1clovegarlicminced
¼cupolive oil
salt and pepper for seasoning
Mojo Picón
1slicewhite bread
5Tbspsolive oilplus more for frying
2clovesgarlicchopped
1teaspoondried red pepper flakes
1teaspoonsweet paprika
2tspsred wine vinegar
½teaspoonsea salt
Instructions
Pimentón Pork
Mix pork and spices except for salt and pepper in a bowl. Mix well then add olive oil. Cover and refrigerate at least 60 minutes or up to 24 hours.
When done marinating thread pork cubes onto 6 wooden skewers that have been soaked in water about 30 minutes. Leave a bit of space between pork cubes so they will cook evenly.
Heat BBQ to medium high and grill pork for about 2 minutes per side. Season with salt and pepper just before serving.
Mojo Picón
Add enough olive oil to coat the bottom of a skillet and heat to medium high. Fry the bread on both sides until golden brown. Remove to a paper towel and tear into bite size pieces.
Add bread and spices to blender and blend to a paste. Add olive oil in a slow drizzle with blender running.
Transfer to serving dish and serve on the side of the Pimentón Pork Skewers.