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5 from 1 vote

Masitas De Puerco

fried pork chunks seasoned with onions, garlic and sour orange
Prep Time10 minutes
Cook Time1 hour 25 minutes
Marinading Time1 hour
Total Time2 hours 35 minutes
Course: Main Course
Cuisine: cuban
Servings: 6
Calories: 538kcal
Author: Cari

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
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