20-Min Crispy Pork & Mojo Skillet
Tender pork shoulder strips kissed with garlic, citrus, and cumin, finished crispy in a cast-iron skillet. This is lechón asado stripped down to its essence — juicy, garlicky, and completely doable on a weeknight.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
- 1.5 lb pork shoulder, thinly sliced
- 6 cloves garlic, minced
- ½ cup orange juice, fresh
- 3 tbsp lime juice, fresh
- 3 tbsp olive oil
- 1.5 tsp cumin
- 2 tbsp white vinegar
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Mix orange juice, lime juice, minced garlic, vinegar, cumin, and 1 tbsp olive oil in a small bowl. Season with salt and pepper.
- 2
Heat 2 tbsp olive oil in a large cast-iron skillet over medium-high until it shimmers, about 90 seconds.
- 3
Working in batches, sear pork slices 2-3 minutes per side until deeply browned and edges crisp. Transfer to a plate.
- 4
Pour the mojo sauce into the skillet, scraping the browned bits from the bottom with a wooden spoon.
- 5
Return pork to the skillet and toss to coat. Cook 2 minutes until sauce reduces slightly and coats the meat.
- 6
Finish with fresh cilantro. Serve hot with lime wedges and crusty bread to soak up the sauce.
Tools you’ll need
- 12-inch cast-iron skillet
- small bowl
- wooden spoon
- cutting board
- knife
- measuring cups and spoons
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