Growing up, masitas de puerco were one of my all time favorite Cuban dishes. These fried pork chunks are packed with flavor and are the perfect protein for any meal. This dish is one my dad used to make for us regularly growing up. It can be made as a protein for a meal or as a party snack.
Why you'll love Cuban Fried Pork
- Crispy on the outside, juicy and tender inside
- Great as a main dish or appetizer, versatile for any meal
- Pairs perfectly with traditional Cuban side dishes.
- Perfectly seasoned with a delicious balance of tangy and savory
- A classic dish that evokes nostalgia and Cuban culinary tradition
- Simple to make but packed with flavor
What to serve with this Cuban pork dish?
Ingredients needed for these masas de cerdo
- Pork meat, pork shoulder
- Yellow onions
- Garlic cloves
- Sour orange juice
- Salt
Instructions needed to make these Cuban pork chunks
- In a large bowl, add the cubed pork, onion cut into quarters, juice of one sour orange and smashed garlic cloves. Toss to combine, cover and allow the meat to marinate for 30 minutes to an hour.
- In a large dutch pot, add the marinaded meat with the salt and the cups of water. Cook at medium low heat for one hour.
- Once the majority of the water boils and has evaporated, add the pork lard or oil to the dutch pot and increase the heat to medium. Fry the meat and occasionally turning the meat so that it browns on all sides.
- Once the meat is browned on all sides, remove from the dutch oven and place on a paper towel lined plate. Taste for salt and sprinkle with additional salt if desired.
- While the meat fries, make your cooked mojo. In a small frying pan place sliced onions and 2 tablespoons of pork lard, cook at medium high heat. Once the onions are translucent, add the minced garlic.
- Once the onions and garlic are both cooked and translucent, remove from the heat. Add the the sour orange juice
- Top the meat with the cooked mojo and serve immediately.
Variations and substitutions for these Cuban pork chunks
- Chicken thighs cut into chunks for a lighter option
- Pork butt if you can't find pork shoulder
- Don't have pork lard? Use vegetable oil or corn oil for frying.
- Don't have access to sour oranges? Swap it instead for 2 parts orange juice + 1 part lime juice
- Air fry at 400°F for 12-15 minutes for a less oily version
- Bake at high heat (425°F) after a quick pan-sear for a healthier option
- Add scotch bonnet pepper for a spicy Caribbean variation
Storage instructions for fried pork chunks
Refrigerator Storage:
- Allow fried pork chunks to cool completely before storing
- Place in airtight containers or zip-top bags within 2 hours of cooking
- Store in refrigerator for up to 3-4 days
- For best quality, place paper towels in the container to absorb excess moisture and prevent sogginess
Freezer Storage:
- Freeze for up to 2-3 months in freezer-safe containers
- Wrap tightly in aluminum foil or freezer paper, then place in freezer bags
- Remove as much air as possible before sealing
- Label with date and contents
- For best results, freeze in single layers so pieces don't stick together
Reheating Guidelines:
- Oven: Reheat at 350°F for 10-15 minutes for best texture restoration
- Air fryer: 3-5 minutes at 350-375°F for maximum crispiness
- Microwave: Use 50% power in 30-second intervals (though this method will make them less crispy)
- Avoid reheating more than once
Safety Notes:
- Never leave cooked pork at room temperature for more than 2 hours
- If the meat has an off smell or appearance, discard it
- Always ensure internal temperature reaches 165°F when reheating
- Keep separated from raw meats in refrigerator
Fresh Mojo vs Cooked Mojo
Fresh mojo like the one seen here, is used in Cuban cuisine as a marinade. It's made with sour oranges, garlic and a variety of spices.
Cooked mojo or mojo criollo like the one used in this recipe is made of sautéing onions and garlic in some type of oil and citrus.
Frequently Asked Questions: Cuban Fried Pork Chunks (Masas de Puerco)
What cut of pork is best for Cuban fried pork chunks?
Pork shoulder (also called Boston butt) is ideal as it has the perfect fat-to-meat ratio. Boneless pork butt or country-style ribs also work well. Avoid lean cuts like tenderloin which will become dry.
How large should I cut the pork chunks?
Aim for 1.5 - 2 inch cubes. This size allows them to cook through while developing a crispy exterior without drying out.
How do I know when the pork chunks are done?
They should be golden brown and crispy on the outside. The internal temperature should reach 145°F with a 3-minute rest time. The center should be white or slightly pink but not raw.
Why aren't my pork chunks crispy?
Possible reasons:
- Oil not hot enough (should be 350-375°F)
- Too much moisture on pork (pat dry thoroughly)
- Overcrowding the pan (fry in batches)
- Starting with cold pork straight from refrigerator
Why are my pork chunks tough?
You may have:
- Overcooked them
- Used a lean cut of pork
- Cut against the grain instead of with it
- Cut pieces too small
Can I make these in advance?
Yes, but they're best freshly fried. If making ahead, slightly undercook them, then reheat in a 350°F oven until hot and crisp (about 10-15 minutes).
Check out these other recipes
Masitas De Puerco
fried pork chunks seasoned with onions, garlic and sour orange
Servings: 6
Calories: 538kcal
Ingredients
- 4 lbs pork shoulder
- 1 yellow onion cut into quarters
- 5 garlic cloves chopped
- 1 sour orange juice
- 2 tablespoons salt
- 1 ½ cups water
- ⅔ cups pork lard
Cooked Mojo
- 2 tablespoon pork lard
- 1 yellow onion sliced
- 4 garlic cloves minced
- 1 sour orange juice
Instructions
- In a large bowl, add the cubed pork, onion cut into quarters, juice of one sour orange and smashed garlic cloves. Toss to combine, cover and allow the meat to marinate for 30 minutes to an hour.
- In a large dutch pot, add the marinaded meat with the salt and the cups of water. Cook at medium low heat for one hour.
- Once the majority of the water has evaporated, add the pork lard or oil to the dutch pot and increase the heat to medium. Fry the meat and occasionally turning the meat so that it browns on all sides.
- Once the meat is browned on all sides, remove from the dutch oven and place on a paper towel lined plate. Taste for salt and sprinkle with additional salt if desired.
Make the cooked mojo
- While the meat fries, make your cooked mojo. In a small frying pan place sliced onions and 2 tablespoons of pork lard, cook at medium high heat. Once the onions are translucent, add the minced garlic.
- Once the onions and garlic are both cooked and translucent, remove from the heat. Add the the sour orange juice to the onions and garlic. mix to
- Top the meat with the cooked mojo and serve immediately.
Notes
Variations and substitutions for these Cuban pork chunks
- Chicken thighs cut into chunks for a lighter option
- Pork butt if you can't find pork shoulder
- Don't have pork lard? Use vegetable oil or corn oil for frying.
- Don't have access to sour oranges? Swap it instead for 2 parts orange juice + 1 part lime juice
- Air fry at 400°F for 12-15 minutes for a less oily version
- Bake at high heat (425°F) after a quick pan-sear for a healthier option
- Add scotch bonnet pepper for a spicy Caribbean variation
Storage instructions for fried pork chunks
Refrigerator Storage:- Allow fried pork chunks to cool completely before storing
- Place in airtight containers or zip-top bags within 2 hours of cooking
- Store in refrigerator for up to 3-4 days
- For best quality, place paper towels in the container to absorb excess moisture and prevent sogginess
- Freeze for up to 2-3 months in freezer-safe containers
- Wrap tightly in aluminum foil or freezer paper, then place in freezer bags
- Remove as much air as possible before sealing
- Label with date and contents
- For best results, freeze in single layers so pieces don't stick together
- Oven: Reheat at 350°F for 10-15 minutes for best texture restoration
- Air fryer: 3-5 minutes at 350-375°F for maximum crispiness
- Microwave: Use 50% power in 30-second intervals (though this method will make them less crispy)
- Avoid reheating more than once
- Never leave cooked pork at room temperature for more than 2 hours
- If the meat has an off smell or appearance, discard it
- Always ensure internal temperature reaches 165°F when reheating
- Keep separated from raw meats in refrigerator
Samantha says
These were perfect! My abuelo loved them