Honduran-Style Grilled Pork Skewers with Cabbage Slaw

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A beloved Honduran street food featuring cubes of pork shoulder marinated in achiote and sour orange, then grilled on skewers with peppers and onion. Served with crisp cabbage slaw and a fresh tomato-onion salsa, these skewers deliver smoky, tangy, and savory flavors in every bite.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 28 gCarbs
• 5 gFiber
• 11 gSugar
• 38 gProtein
• 920 mgSodium
• 980 mgPotassium
• 110 mgCalcium
• 4 mgIron
• 75 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the achiote-sour orange marinade

• 1/2 cup sour orange juice (or 1/3 cup fresh orange juice plus 3 tablespoons lime juice)
• 2 tablespoons achiote (annatto) paste
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried Mexican oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons vegetable oil

For the skewers

• 1.5 lb pork shoulder, trimmed and cut into 1-inch cubes
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large green bell pepper, cut into 1-inch pieces
• 1 large red onion, cut into 1-inch wedges
• 8 wooden or metal skewers (soak wooden skewers 30 minutes in water)

For the cabbage slaw (curtido)

• 3 cups finely shredded green cabbage
• 1 medium carrot, peeled and grated
• 1/2 small red onion, thinly sliced
• 1/4 cup distilled white vinegar
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt

For the fresh tomato salsa (chimol)

• 2 Roma tomatoes, finely diced
• 1/2 small white onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons fresh lime juice
• 1/2 teaspoon kosher salt

Directions

1. Make the marinade: In a large bowl, whisk together sour orange juice, achiote paste, garlic, cumin, oregano, salt, pepper, and oil until smooth and uniformly orange in color.
2. Add the pork cubes to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to penetrate.
3. Prepare the cabbage slaw: In a medium bowl, combine shredded cabbage, grated carrot, sliced red onion, vinegar, oregano, and salt. Toss well, cover, and refrigerate until ready to serve so the flavors can meld.
4. Prepare the chimol salsa: In a small bowl, mix diced tomatoes, white onion, cilantro, lime juice, and salt. Set aside at room temperature until serving.
5. Thread the marinated pork onto the skewers, alternating with pieces of red bell pepper, green bell pepper, and red onion, leaving a little space between each piece for even cooking.
6. Preheat an outdoor grill or grill pan to medium-high heat, about 400°F. Lightly oil the grates to prevent sticking.
7. Grill the skewers for 10 to 12 minutes total, turning every 2 to 3 minutes, until the pork is cooked through with lightly charred edges and reaches an internal temperature of 145°F.
8. Let the skewers rest for 3 minutes. Serve 2 skewers per person with a generous scoop of cabbage slaw, a spoonful of chimol salsa, and warm corn tortillas or white rice on the side.

Cook’s Notes

• Sour orange (naranja agria) gives the most authentic Honduran flavor; if unavailable, substitute with 2 parts orange juice to 1 part lime juice.
• Do not rush the marinating time. At least 2 hours is essential for the achiote to tenderize the pork and develop deep flavor.
• The cabbage slaw actually tastes better after a few hours in the fridge, so prepare it earlier in the day if possible.
• Serve with warm flour or corn tortillas, refried beans, and sliced avocado for a complete traditional Honduran plate.
• For extra smoky depth, cook over charcoal with wood chunks, or add a pinch of smoked paprika to the marinade.

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