Pincho Moruno, a sort of Spanish shish kabob, is another tapa that can be found in tapas bars all over Spain, though it can also be enjoyed as a main course (as in the picture above). Basically a pincho moruno is a lomo adobado that has been cut into bite-sized pieces, stuck on a skewer, and grilled. So this is an easy way to create variety with the same meat and marinade. You can roast some of the lomo adobado for dinner, and use the rest to make pincho moruno another day.
Here's how to do it:
One boneless pork loin, or use pork tenderloins
Cut the pork into bite-sized pieces. Put the pork in the adobo and let it marinade for several hours, and up to several days.
Preheat the grill to 425. Put the pieces of pork on skewers.
Put the skewers on the grill.
Pork loin is lean, so the key is to avoid overcooking. You're aiming for an internal temperature of 145 degrees. The meat should have a faint rose color at the center. I cooked these pinchos morunos a little less than 2 minutes per side, about 3 1/2 minutes total.
Put the pinchos morunos on a warmed plate and let them rest for a few minutes. Serve with a slice of good bread as a tapa, or as a main course.