20-Min Cuban Fried Pork with Fries & Slaw
Crispy-fried pork chunks with a garlicky citrus punch, served with frozen fries and quick vinegar slaw. A weeknight version of the Cuban classic that tastes like a food cart.
- Total time
- 20 min
- Servings
- 2
- Calories
- 720
- Protein
- 48g
Ingredients
- 1 lb pork shoulder, cut into 1.5-inch chunks
- ¼ cup fresh orange juice
- 4 cloves garlic, minced
- 2 tbsp fresh lime juice
- 2 cups coleslaw mix (pre-shredded cabbage)
- 1 lb frozen french fries
Instructions
- 1
Marinate pork chunks in orange juice, minced garlic, lime juice, salt, and pepper for 5 minutes while fries start cooking.
- 2
Heat 0.5 inch neutral oil in a heavy skillet over medium-high until a pinch of flour sizzles immediately when flicked in.
- 3
Working in batches, add pork chunks to oil and fry 4–5 minutes per side until deep golden brown and cooked through.
- 4
Toss hot coleslaw mix with 2 tbsp white vinegar, 1 tbsp sugar, and a pinch of salt until slaw wilts and softens.
- 5
Plate pork chunks alongside the fries and slaw; drizzle pork with remaining pan oil and a squeeze of fresh lime.
Tools you’ll need
- heavy 12-inch skillet or cast-iron pan
- instant-read thermometer (optional but recommended)
- paper towels
- metal slotted spoon
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