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.

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Brine:

• 16 oz. pork tenderloin, cut into 1 1/2 inch cubes
• 3 cups cold water
• 4 Tbs Kiawe Smoked Garlic 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. Hanapepe Smokey Coffee Rub & Seasoning

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 Hanapepe Smokey Coffee Rub & Seasoning.
• Skewer the marinated meat and grill, turning to sear all sides.
• Serve with lemon wedges.