Cuban Masitas de Puerco are crispy fried pork chunks marinated in sour orange, garlic, oregano, and cumin. A classic Cuban recipe that’s easy to make and packed with flavor.
If you’re a fan of our carne frita recipe or any recipes with crispy pork, then Cuban masitas de puerco is a recipe you need to try. Tender pieces of pork shoulder are marinated in a garlicky sour orange mojo, then fried until golden and crispy on the outside while staying juicy on the inside. These fried pork chunks are then topped with sauteed onions and can be served as both a meal or a delicious inviting snack. And if you love Cuban food, make sure to try our ropa vieja recipe, a true Cuban classic!
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Ingredients You’ll Need
- Pork shoulder – pork shoulder is the best cut and traditional cut for masitas because it cooks tender and juicy but you can also substitute with a Boston butt cut.
- Sour orange (naranja agria) – this is the key ingredient in traditional Cuban mojo marinade. It gives the pork its signature tangy citrus flavor. If you can’t find sour oranges in your area, see my substitution notes below.
- Garlic – Fresh garlic mashed into a paste or pureed is an essential part of the marinade.
- Dried oregano – adds a subtle earthy flavor that complements the citrus and garlic.
- Ground cumin – a little cumin goes a long way and gives the pork its classic Cuban flavor.
Scroll all the way down to my recipe card below for a complete list of the ingredients with measurements and full instructions.
Substitution for Sour Orange (Naranja Agria)
If you can’t find sour oranges, make your own at home!
- ¼ cup fresh orange juice
- 2 tablespoons lime juice
- 2 tablespoons lemon juice
Instructions
Step 1: Marinate the pork. Place the pork chunks in a large bowl. Add the sour orange, garlic, oregano, cumin, salt and black pepper. Toss well to coat the pork evenly in the marinade. Cover the bowl and refrigerate for 2 hours or preferably overnight.
Step 2: Prepare the pork for frying. Remove the pork chunks from the marinade and and discard the marinade. Pat the pork pieces dry with paper towels.
Step 3: Pour enough vegetable oil into a large heavy bottomed por or deep skillet to reach about 2 to 3 inches deep. Heat the oil over medium heat until hot.
Working in batches, carefully add the pork chunks to the hot oil. (Avoid overcrowding the pan)
Increase the heat slightly and cook the pork for about 5 minutes, turning occasionally, until the pork begins to brown. (As the pork cooks, it will release moisture, so raising the heat helps maintain the oil temperature.)
Step 4: Continue cooking for another 10 minutes, or until cooked through and crispy. Make sure to turn the pieces occasionally as they cook.
Drain and serve: Using a slotted spoon, transfer the pork pieces to a plate lined with paper towels to drain any excess oil. Serve immediately with lime wedges and your favorite sides.
Serving Suggestions
There are so many yummy dishes to serve masitas with, here are a few of my favorite sides.
- serve masitas on there own with a side of garlic mojo
- arroz blanco with a side of black beans, garlic tostones or platanos fritos
- yuca frita or yuca con mojo by The Fat Girl Hedonist
- congri (rice with black beans) by A Sassy Spoon
- avocado salad
Storing and Reheating
- Storing: Allow the pork to cool some before storing in an airtight container and make sure to consume within 3 days.
- Reheating: For the best results, reheat in the oven or air fryer.
- Oven. Preheat oven to 375 degrees. Reheat the chunks for 15 minutes or until heated through.
- Air Fryer. Set the air fryer to 375 degrees and heat for 10 minutes or until heated through and crispy.
Cathy’s Expert Tips
- Marinating. The marinade needs time to penetrate the pork. For the best flavor, marinate the pork for at least 4 hours, preferably overnight.
- Pork. Although pork shoulder is traditional, you can also use pork butt. Both cuts have enough fat and marbling to stay juicy during cooking and frying. Lean cuts like pork loin will dry out and won’t have the same flavor or texture.
- Pat dry. Removing the excess marinade helps the pork brown properly and also reduces splattering when the pork chunks hit the oil.
- Fry in batches. Make sure not to overcrowd the pan as it will lower the oil temperature and cause the pork to steam instead of crisping up.
- Let the oil get hot enough. If the oil is not hot enough, the pork will absorb too much oil, get too greasy and will also not produce the best crispy exterior.
- Serve immediately. Masitas de puerco are their best fresh from the pan when the outside is crispy and the inside deliciously juicy.
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📖 Recipe
Masitas de Puerco
Ingredients
- 3 pounds boneless pork shoulder or pork butt rinsed and cut into 1½ inch chunks
- 1 cup sour orange juice (naranja agria)
- 3 tablespoons garlic puree or 9 cloves mashed into a paste
- ½ teaspoon ground cumin
- 1 teaspoon dried oregano
- salt and pepper to taste
- vegetable oil for frying
Mojo Topping
- 2 tablespoons lard or vegetable oil
- 1 onion sliced
- 5 cloves garlic finely minced
- 1 small sour orange juiced
For Serving
- lime wedges
- sauteed white onions
Instructions
Marinate the Pork
- Place the pork chunks in a large bowl. Add the sour orange, garlic, oregano, cumin, salt and black pepper. Toss well to coat the pork evenly in the marinade. Cover the bowl and refrigerate for 2 hours or preferably overnight.
Prepare the Pork for Frying
- Remove the pork chunks from the marinade and and discard the marinade. Pat the pork pieces dry with paper towels.
- Pour enough vegetable oil into a large heavy bottomed por or deep skillet to reach about 2 to 3 inches deep. Heat the oil over medium heat until hot.Working in batches, carefully add the pork chunks to the hot oil. (Avoid overcrowding the pan)Increase the heat slightly and cook the pork for about 5 minutes, turning occasionally, until the pork begins to brown. (As the pork cooks, it will release moisture, so raising the heat helps maintain the oil temperature.)
- Continue cooking for another 10 minutes, or until cooked through and crispy. Make sure to turn the pieces occasionally as they cook.
Drain
- Using a slotted spoon, transfer the pork pieces to a plate lined with paper towels to drain any excess oil.
Make Mojo
- In a sauepan, over medium heat, add the oil and onions. Cook until the onions are translucent.
- Add the garlic, stir, and cook for 20 seconds (do not burn the garlic!)
- Remove the pan from heat, add the juice, stir and top on pork chunks. Serve immediately with lime wedges and your favorite sides.
Notes
- Storing: Allow the pork to cool some before storing in an airtight container and make sure to consume within 3 days.
- Reheating: For th
- Oven. Preheat oven to 375 degrees. Reheat the chunks for 15 minutes or until heated through.
- Air Fryer. Set the air fryer to 375 degrees and heat for 10 minutes or until heated through and crispy.
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