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Pork Pinchos with Shredded Cabbage Salad

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Description Edit

Traditional Spanish tapas fare, pork pinchos make a great main course when served with a salad of tender cabbage and creamy avocado sweetened with juicy orange sections. An extra squeeze of orange just before serving is a nice touch.

Ingredients Edit

Pork Edit

Salad Edit

Special equipment Edit

  • 4 (12-inch) skewers

Directions Edit

Pork Edit

  1. In a large bowl, combine paprika, cumin, garlic powder, and cayenne.
  2. Add pork and turn to coat; cover the bowl with plastic wrap and let sit at room temperature for 30 minutes.
  3. Thread pork evenly onto skewers.

Salad Edit

  1. In another large bowl, combine cabbage, chopped orange, avocado, scallions, oil, salt, black pepper, and cayenne.
  2. Transfer salad to a large platter.
  3. Lightly coat a grill or grill pan with cooking spray and heat to medium-high.
  4. Grill pork, turning frequently, until cooked through, 10 to 12 minutes.
  5. Serve warm on top of salad, and put orange wedges on the side.

Nutritional information Edit

Per serving:

  • 390 Calories | 20g Fat | 5g Saturated Fat | 40g Protein | 13g Carbs | 5g Fiber | 240mg Sodium

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