20-Min Yucatán Pork with Roasted Potatoes
Quick-seared pork shoulder cubes with warm spices, roasted potatoes, and sautéed vegetables in one sheet pan. A stripped-down weeknight take on lomitos de Valladolid that skips the long simmer.
- Total time
- 20 min
- Servings
- 4
- Calories
- 420
- Protein
- 42g
comfortsatisfyingmexicanporktendercrispyweeknightmain-dish
Ingredients
- 1.5 lbs pork shoulder, cut into 1-inch cubes
- 1 lb small potatoes, halved
- 1 large bell pepper, cut into 1-inch chunks
- 1 cup cherry tomatoes
- 1.5 tsp combined cumin and dried oregano (Mexican blend)
- 3 tbsp olive oil
Instructions
- 1
Pat pork dry. Toss pork, potatoes, bell pepper, and tomatoes with oil, cumin, oregano, salt, and pepper.
- 2
Spread in a single layer on a sheet pan. Roast at 425°F for 18–20 minutes until pork is cooked through.
- 3
Check pork internal temp reaches 160°F. Potatoes and tomatoes should be tender with charred edges.
- 4
Divide onto plates. Squeeze fresh lime and serve warm.
Tools you’ll need
- sheet pan (18x13 inch)
- oven
- instant-read meat thermometer
- chef's knife
- cutting board
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