Authentic Cuban Masitas de Puerco (Fried Pork Chunks)
Authentic Cuban Masitas de Puerco (Fried Pork Chunks)
Ingredients
- 4 pounds pork shoulder, cut into 2 inch chunks
- 10 garlic cloves, grated
- 1/2 cup sour orange juice
- 1 tablespoon salt
- 1/2 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon black pepper
- 1 1/2 cups pork lard
- as needed water, to cover pork
Instructions
- 1
Cut the 4 to 5 pounds of pork shoulder into approximately 2 inch chunks. Place the pork chunks in a large bowl.
⏱️ 10 min
- 2
Add the 10 grated garlic cloves, 1/2 cup sour orange juice, 1 tablespoon salt, 1/2 teaspoon cumin, 1 teaspoon oregano, and 1/2 teaspoon black pepper to the bowl with the pork.
⏱️ 5 min - 3
Mix all ingredients thoroughly to ensure the pork chunks are well coated with the seasoning mixture.
⏱️ 5 min
- 4
Transfer the seasoned pork chunks and all the liquid from the bowl into a large pot or Dutch oven. Add enough water to just barely cover the pork.
⏱️ 5 min
- 5
Bring the mixture to a boil over high heat, then reduce the heat to a simmer. Continue to simmer the pork, stirring occasionally, until it is very tender and all the liquid (water and juices) has completely evaporated. This process can take 60-75 minutes. The pork should start to cook in its rendered fat.
⏱️ 75 min
- 6
Once the liquid has evaporated, add the 1 1/2 cups of pork lard to the pot. Increase the heat to medium-high.
⏱️ 2 min
- 7
Fry the pork chunks in the hot lard, stirring occasionally, until they are golden brown and crispy on all sides. This usually takes about 10-15 minutes.
⏱️ 15 min
- 8
Carefully remove the crispy pork chunks from the lard using a slotted spoon. Place them on a plate lined with paper towels to drain any excess fat. Serve hot.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Authentic Cuban Masitas de Puerco (Fried Pork Chunks)
- 4 pounds pork shoulder, cut into 2 inch chunks
- 10 garlic cloves, grated
- 1/2 cup sour orange juice
- 1 tablespoon salt
- 1/2 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon black pepper
- 1 1/2 cups pork lard
- as needed water, to cover pork
Instructions
- 1
Cut the 4 to 5 pounds of pork shoulder into approximately 2 inch chunks. Place the pork chunks in a large bowl.
⏱️ 10 min - 2
Add the 10 grated garlic cloves, 1/2 cup sour orange juice, 1 tablespoon salt, 1/2 teaspoon cumin, 1 teaspoon oregano, and 1/2 teaspoon black pepper to the bowl with the pork.
⏱️ 5 min - 3
Mix all ingredients thoroughly to ensure the pork chunks are well coated with the seasoning mixture.
⏱️ 5 min - 4
Transfer the seasoned pork chunks and all the liquid from the bowl into a large pot or Dutch oven. Add enough water to just barely cover the pork.
⏱️ 5 min - 5
Bring the mixture to a boil over high heat, then reduce the heat to a simmer. Continue to simmer the pork, stirring occasionally, until it is very tender and all the liquid (water and juices) has completely evaporated. This process can take 60-75 minutes. The pork should start to cook in its rendered fat.
⏱️ 75 min - 6
Once the liquid has evaporated, add the 1 1/2 cups of pork lard to the pot. Increase the heat to medium-high.
⏱️ 2 min - 7
Fry the pork chunks in the hot lard, stirring occasionally, until they are golden brown and crispy on all sides. This usually takes about 10-15 minutes.
⏱️ 15 min - 8
Carefully remove the crispy pork chunks from the lard using a slotted spoon. Place them on a plate lined with paper towels to drain any excess fat. Serve hot.
⏱️ 3 min