Main Dishes

Pork Kabobs with Guava Sauce over Tropical Slaw


Ingredients for the Kabobs

2 lb. of pork shoulder

1 red bell pepper

1 green bell pepper

2 tbsp. of GOYA® Complete Seasoning

1 cup of GOYA® Mojo Criollo

1 tbsp. of GOYA® Minced Garlic

1 tsp. of GOYA® Extra Virgin Olive Oil

bamboo skewers

Ingredients for Slaw

2 cups of finely sliced white cabbage

1/2 cup of mangoes (diced)

1/2 of tomato (diced)

3 tbsp. of GOYA® Mayonnaise

1 tsp. of GOYA® Lemon Juice

1/2 tsp. of GOYA® Adobo with Pepper or to taste

1/4 tsp. of

1 tsp. of sugar

1 tsp. of fresh cilantro (chopped) or to taste

Ingredients for the Sauce

2 cups of water

1 envelope of GOYA® Chicken Bouillon

1/2 cup of GOYA® Guava Paste

1 Packet of Sazón GOYA® with Cilantro and Annatto

2 tsp. GOYA® Lemon Juice

1 tsp. of cornstarch

1 tbsp. of chopped cilantro


1. Cut the pork in chunks and marinate them with Sazón, garlic, Olive Oil and Mojo for two hours.
2. Wash the peppers and cut them in 1 inch squares.
3. To prepare the skewers put a piece of pork, pepper at a time in the skewers.
4. In a hot grill or pan, cook the skewers until desired consistency.
5. For the sauce, boil water in a casserole then add the bouillon and the Sazón, stir in the paste until it dissolves. To finish mix the juice with the starch, add that to the sauce and cook it for five minutes.
6. To make the slaw combine all the ingredients in a bowl, and toss gently.
Serves 4-6

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Sazón with Coriander and Annatto

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