Asado De Puerco

Asado De Puerco is a traditional Mexican dish that’s a staple at family gatherings and celebrations.

This slow-cooked pork shoulder braise is infused with the vibrant flavors of orange and lime juices, oregano, and cumin, resulting in tender, juicy meat that’s perfect for wrapping in warm corn tortillas and topping with your favorite fixings.

Ready Time

1 hrs 45 mins

Yields

8 servings

Ingredients

2 pounds pork shoulder, cut into 2-inch cubes
1 large onion, chopped
3 cloves garlic, minced
1 cup orange juice
1 cup lime juice
1/4 cup chopped fresh oregano
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon paprika
Salt and pepper, to taste
8 corn tortillas, for serving
Chopped fresh cilantro, for garnish
Sliced radishes, lime wedges, and sour cream, for serving (optional)

Instructions

Preheat your oven to 300°F (150°C). In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat.

Add the chopped onion and cook until it’s translucent, about 5 minutes.

Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning. Add the cubed pork shoulder to the pot, sprinkling with salt, pepper, cumin, and paprika.

Cook for 5 minutes, browning the pork on all sides.

In a large bowl, whisk together the orange and lime juices, chopped fresh oregano, and dried oregano. Pour the marinade over the pork and onions in the pot.

Bring the mixture to a boil, then cover the pot with a lid.

Transfer the pot to the preheated oven and braise the pork for 2 1/2 to 3 hours, or until it’s tender and easily shreds with a fork. Using two forks, shred the pork into bite-sized pieces, then return the pot to the stovetop over medium heat.

Simmer the mixture, uncovered, for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly.

Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds. Assemble the Asado De Puerco by spooning the pork mixture onto a warmed tortilla, then top with chopped cilantro, sliced radishes, a dollop of sour cream, and a squeeze of lime juice, if desired.

Serve immediately and enjoy!

Notes

Use a large Dutch oven or oven-safe pot to ensure the pork and marinade fit comfortably and cook evenly. If using a smaller pot, you may need to adjust the cooking time.

Pork shoulder can be swapped with pork butt or pork picnic shoulder for similar results.

To enhance the citrus flavor, use fresh orange and lime juice instead of bottled. Make sure to adjust the amount of juice according to personal taste.

For a spicy kick, add diced jalapeños or serrano peppers to the pot during the browning process.

To make the dish more substantial, serve with Mexican street corn, grilled vegetables, or a hearty salad. If you can’t find fresh oregano, use 1 1/2 teaspoons of dried oregano instead.

Let the pork rest for 10-15 minutes before shredding to allow the juices to redistribute, making the meat easier to shred.

To freeze, cool the cooked pork mixture completely, then transfer it to an airtight container or freezer bag. Store for up to 3 months.

Reheat gently over low heat.