While Americans indulge in fried chicken wings often drenched in buffalo sauce, Cubans savor masitas de puerco— fried pork cubes bathed in delicious Cuban mojo. These savory bites are a culinary addiction with an insatiable enticement. So, get ready.
The beauty of this dish lies in its versatility. Whether served as a tantalizing appetizer or alongside comforting rice and black beans, masitas de puerco never fail to delight. Just go for it, relish the flavors, and don’t hesitate to enjoy every last drop of the deliciously piquant mojo that drips from your fingers— no judgement here.
This recipe can be halved, doubled, or even tripled to suit your needs, whether cooking for a crowd or a cozy dinner for two. Masitas de Puerco offers a taste of Cuban tradition that’s easily adaptable to fit any occasion.
iBuen provecho!
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Masitas de Puerco (Fried Pork)
Equipment
Ingredients
- 5 lb boneless pork butt
- 1 cup sour orange juice Can be substituted with the juice of 1 lime and ½ cup of orange juice.
- 1 tbsp adobo all-purpose seasoning
- 1 tsp cumin
- 4 cups neutral oil
- 2 cups cold water
- 2 cups Cuban mojo
Optional:
- 1 bunch fresh oregano
Instructions
- Using a chef's knife, cube the pork butt into 3" square cubes.
- Sprinkle the cubed pork with adobo and cumin, massaging the spices into the pork.
- Place the seasoned pork cubes in a large glass mixing bowl. Pour the sour orange juice over the pork, mixing to coat every piece of pork with juice.
- Cover and marinate for at least 2 hours; however, the longer the pork marinates, the better. Ideally, prep the day before cooking and allow the pork to marinate for 24 hours.
- Remove the marinated pork from the refrigerator an hour before cooking so that it can reach room temperature.
- Place the pork in a large caldero (Dutch oven) over high heat, cover with oil and cold water, and bring to a boil.
- Once it starts to boil, lower the heat to medium-low and cover. Simmer for 30 minutes.
- Partially open the lid and leave partially uncovered. Continue to simmer for 30 minutes.
- Remove the lid to allow the water to evaporate and continue simmering for an hour.The pork should be golden brown. If the pork has not browned, continue to simmer for another 15 minutes.
- Prepare a plate by placing a few paper towels on top to receive the pork. Once golden brown, remove the pork from the caldero using a spider strainer and put it on the paper towels.
For plating:
- Transfer the pork cubes onto a platter or large dish and pour the mojo over top, garnishing with fresh oregano.
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below, tag @domesticgourmet on Instagram, and hashtag #domesticgourmet.
About the Author: Ciji Castro
Ciji Castro is the CEO and Executive Chef behind Domestic Gourmet, a premium food and lifestyle brand rooted in honoring ancestral cooking and Latin traditions. With a deep love for bold, heritage-inspired flavors and clean ingredients, Ciji leads the vision and culinary direction of Domestic Gourmet’s product line.
Her flagship product, 🌿 Domestic Gourmet Organic Annatto Oil (Aceite de Achiote), brings vibrant color and flavor to every dish—celebrating the flavors of her Cuban and Puerto Rican roots while meeting the standards of today’s health-conscious kitchens.
Through Domestic Gourmet, Ciji is on a mission to share the richness of cultural cooking with a modern and convenient twist—one thoughtfully crafted product at a time.
Follow along at @domesticgourmet for recipes, cooking tips, and more.
