Brazilian Churrasco Style Grilled Pork Recipe

Grilled Brazilian Churrasco Pork Recipe

Grilled Brazilian Style Churrasco Pork Recipe
over a Wood Fire
4.5 out of 5
stars based on 3 ratings.

Grilled Brazilian Churrasco Style Pork Recipe from Paggi Pazzo

Brazilian Style Grilled Churrasco Pork Recipe
Published: February 28, 2012

Prep time: 1 hour 30 mins
Cook time: 3 hours
Total time: 4 hours 30 mins
Yield: 2 servings
Calories per serving: 556
Fat per serving: 38.7g


  • 2 (8 ounce) pork fillets
  • 2 garlic cloves
  • 2 tablespoons olive oil
  • 1 lime
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 long iron or metal skewer

Cooking Directions

  1. Clean pork fillets, chop garlic finely and slice lime in half and then add with chicken in a zip-lock bag or bowl with olive oil, garlic, salt, pepper, and squeeze lime over and then mix. Place in refrigerator and let marinade for at least 1 hour
  2. Take pork out of refrigerator and let sit at room temperature for 20 minutes then stick both fillets ends through skewer as if the pork were kabobs
  3. Prepare charcoal grill: Add lump hard wood charcoal to 2 chimney starters with paper towel brushed with olive oil and lite to start fire
  4. Once charcoal is a nice grey color, remove charcoals from chimney into grill pit, evenly distributed throughout with a small pile for a high-heat zone, but do not add grates onto grill
  5. Place pork skewer over charcoal fire just above heat with skewer ends touching the edges of the grill (you can add other meats and vegetables the same way to the fire if you’d like).
  6. Slow cook/grill the pork for several hours, turning once every hour so all sides of meat are cooked/grilled evenly (marinade will drip from pork initially creating steam from charcoal and adding to the flavor)
  7. After about 3 hours, pork will be nice and crispy on outside and moist on the inside so remove from grill and let rest for 5 minutes
  8. Keep pork in skewer and slice down with thick cutting knife to serve as well as preserve Brazilian tradition
  9. Ready to serve and add a side of chimichurri if you’d like!

Let it Rip!

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