Grilled Pork Pinchos Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

Tender marinated pork skewers meet a refreshing mix of roasted sweet potatoes, red peppers, and tangy citrus vinaigrette in this hearty Puerto Rican-inspired salad. This caribbean-inspired salads ready in about 45 minutes pairs pork shoulder, soy sauce, garlic into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 350 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb cubed pork shoulder
• 2 tbsp soy sauce
• 2 cloves minced garlic
• 1 tbsp lime juice
• 1 tbsp olive oil
• 1 medium diced sweet potatoes
• 1 diced red bell peppers
• 1/4 cup chopped cilantro
• 3 tbsp orange juice
• 1 tsp orange zest

Instructions

1. Step 1: In a bowl, combine 1 lb pork cubes with 2 tbsp soy sauce, 2 minced garlic cloves, 1 tbsp lime juice, and 1 tbsp olive oil. Marinate for 30 minutes at room temperature.
2. Step 2: Preheat grill to medium-high heat. Thread pork onto skewers and grill for 6-8 minutes, rotating occasionally, until charred and cooked through. Let rest for 5 minutes.
3. Step 3: In a large bowl, toss 1 diced sweet potato and 1 diced red bell pepper with 1/4 cup chopped cilantro, 3 tbsp orange juice, and 1 tsp orange zest. Season with salt and pepper.
4. Step 4: Divide the roasted vegetable mixture between plates, top with grilled pork skewers, and drizzle with additional orange juice before serving.