Crispy Pork Fritters with Mojo
Shredded pork shoulder fried until golden and crunchy, then tossed in bright citrus-garlic mojo. Pure Cuban comfort in 25 minutes—no slow-cooking required.
- Total time
- 25 min
- Servings
- 4
- Calories
- 420
- Protein
- 38g
Ingredients
- 1.5 lbs pork shoulder, boneless
- ½ cup all-purpose flour
- 2 cups neutral cooking oil (for frying)
- 3 whole limes (juiced)
- 4 whole garlic cloves, minced
- 1 tsp cumin
- ¼ cup cilantro or parsley, chopped (optional garnish)
Instructions
- 1
Cut pork shoulder into 2-inch chunks. Boil in salted water until very tender and shredding apart easily, ~15 minutes.
- 2
Drain pork and spread on a paper towel. Once cool enough to handle, shred with two forks into bite-size pieces.
- 3
Toss shredded pork with flour, salt, and a crack of black pepper until evenly coated.
- 4
Heat oil in a heavy skillet over medium-high until it shimmers, ~2 minutes. Working in batches, fry pork until golden and crispy on all sides, ~3 minutes per batch.
- 5
While pork cooks, whisk lime juice, minced garlic, cumin, salt, and pepper in a bowl for the mojo sauce.
- 6
Transfer fried pork to paper towels, then toss with mojo sauce. Garnish with cilantro if desired and serve hot.
Tools you’ll need
- large pot
- paper towels
- two forks
- shallow bowl
- heavy 12-inch skillet
- slotted spoon or spider strainer
- small mixing bowl
- whisk
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