25-Min Crispy Carnitas with Lime & Cilantro
Pork shoulder cubed small and crisped hard in a hot skillet until edges shatter—no slow braise needed. Finish with fresh lime juice and cilantro for brightness that tastes like you spent all day cooking.
- Total time
- 25 min
- Servings
- 4
- Calories
- 420
- Protein
- 52g
Ingredients
- 2 lbs pork shoulder, boneless, cut into 3/4-inch cubes
- 1.5 tsp salt
- ½ tsp black pepper
- 1 tsp cumin
- 2 whole limes (zested + juiced)
- ¼ cup fresh cilantro, chopped
- 2 tbsp neutral cooking oil
Instructions
- 1
Pat pork cubes dry with paper towels. Toss with salt, pepper, and cumin until fully coated.
- 2
Heat oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 3
Working in batches, sear pork without stirring for 3-4 minutes per side until dark golden and edges crisp.
- 4
Return all pork to skillet. Toss with lime juice and lime zest, stirring for 30 seconds.
- 5
Remove from heat. Fold in cilantro and taste for salt.
- 6
Serve hot, piled high on a plate or in warm tortillas.
Tools you’ll need
- 12-inch heavy skillet or cast iron pan
- paper towels
- chef's knife
- cutting board
- tongs
- microplane (for lime zest) or box grater
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