Cuban fried pork chunks combine a juicy center with deeply browned edges. A brief mojo marinade adds the classic flavors of garlic, citrus, cumin and oregano.
Recipe details
- Prep time: 15 min + marinado
- Cook time: 35 min
- Total time: 2 hr 50 min
- Servings: 6 servings
- Difficulty: Intermediate
- Estimated cost per serving: $3.00
Ingredients
- 2 lb (900 g) pork shoulder, cut into 2-inch chunks
- 1/3 cup orange juice
- 1/4 cup lime or lemon juice
- 5 garlic cloves, crushed
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 cup water
- 2 tablespoons lard or oil
- 1 large onion, thinly sliced
Step-by-step instructions
- Combine the juices, garlic, cumin, oregano, salt and pepper. Marinate the pork in the refrigerator for 2 hours.
- Place the pork, marinade and water in a heavy skillet. Cover and cook over medium-low heat for 20 minutes.
- Uncover and let the liquid evaporate, turning the pieces occasionally.
- Add the lard or oil. Brown the pork for 8 to 10 minutes, turning to develop crisp edges. The center must reach at least 145°F (63°C).
- Transfer the pork to a plate. Cook the onion in the same skillet for 4 minutes and spoon it over the pork.
Tips and variations
- Leave space between pieces while browning; work in batches if needed.
- Rest the pork for 3 minutes after cooking.
