Masas de Puerco
Tender Cuban-style marinated pork with citrus, garlic, and cumin—pan-fried until golden and juicy. A weeknight showstopper that tastes like island cooking.
- Total time
- 35 min
- Servings
- 4
- Calories
- 485
- Protein
- 52g
Ingredients
- 2 lbs pork shoulder, boneless
- ¾ cup orange juice
- ¼ cup lime juice
- 6 cloves garlic, minced
- 2 teaspoons ground cumin
- 3 tablespoons olive oil
- 1.5 teaspoons salt
- ½ teaspoon black pepper
Instructions
- 1
Place the pork shoulder on a cutting board. Using a sharp knife, cut straight down through the meat against the grain into 1.5-inch-thick slices, as if slicing a roast.
- 2
Place each pork slice between two sheets of plastic wrap or parchment paper. Using a meat mallet or the bottom of a heavy skillet, pound each slice to 0.75-inch thickness—about half as thick as it started.
- 3
In a medium bowl, whisk together the orange juice, lime juice, minced garlic, cumin, salt, and black pepper until the salt dissolves, about 30 seconds.
- 4
Transfer the pounded pork slices to a large zip-top bag or shallow dish. Pour the citrus marinade over the meat, turning each slice to coat all sides evenly.
- 5
Seal the bag or cover the dish with plastic wrap. Refrigerate for at least 15 minutes or up to 4 hours—the longer it sits, the deeper the flavor.
- 6
Remove the pork from the refrigerator. Remove each slice from the marinade, allowing excess liquid to drip back into the bag—reserve the marinade.
- 7
Pour 3 tablespoons of olive oil into a 12-inch skillet and set it over medium-high heat. Wait until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 8
Working in batches to avoid crowding, carefully lay the pork slices flat in the hot skillet. Do not move them for 3 to 4 minutes—they will develop a golden-brown crust.
- 9
Use tongs or a thin spatula to flip each slice. Cook on the second side for 2 to 3 minutes until golden brown and the pork is firm when pressed with your finger.
- 10
Transfer the cooked pork slices to a warm platter. Repeat steps 8 and 9 with the remaining pork slices.
- 11
Pour the reserved marinade into the hot skillet and use a wooden spoon to scrape up the stuck-on brown bits from the bottom. Simmer for 1 minute until the liquid is warm and slightly reduced.
- 12
Pour the warm sauce over the pork slices on the platter. Serve immediately while the meat is still hot and tender.
Tools you’ll need
- cutting board
- sharp chef's knife
- meat mallet or heavy skillet
- plastic wrap or parchment paper
- medium mixing bowl
- whisk
- large zip-top bag or shallow dish
- 12-inch skillet
- kitchen tongs or thin spatula
- wooden spoon
- warm serving platter
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