Grilled Pork Skewers Morunos with Pele's Smokey Coffee Rub

Pork Morunos

Grilled Pork Skewers Morunos with Pele's Smokey Coffee Rub 

 Serves Two 

Brine: 

16 oz. pork tenderloin, cut into 1 1/2 inch cubes

3 cups cold water

4 Tbs Kuakea White Hawaiian Sea Salt

2 Tbs sugar

Marinade:  

1 tsp. ground cumin

1 tsp. ground coriander seed

1 tsp. fresh oregano chopped

3 cloves garlic, minced

1/4 cup XVOO

1/8 cup lemon juice

1/2 tsp. black pepper

2 Tbs. Pele’s Smokey Coffee Rub

Directions:  

Make the brine, add the pork and refrigerate for 2 hours

Meanwhile, combine the spices for the marinade.

Remove the pork, pat it dry and marinate it in the spices, olive oil, and lemon juice. Put it in the refrigerator for another two hours.

Dredge with Pele’s Smokey Coffee Rub.

Skewer the marinated meat and grill, turning to sear all sides. 

Serve with lemon wedges.

Recipe Origins: 

Moronos is a Moorish-derived Spanish Andalusian dish of skewered and grilled beef or lamb, eventually using the current version made with pork.

The original marinade was basically a blend of cumin, oregano, coriander, paprika, nutmeg, cayenne, and cinnamon.