Masas de Puerco

Step 1

Place the pork shoulder on a cutting board. Using a sharp knife, cut straight down through the meat against the grain into 1.5-inch-thick slices, as if slicing a roast.

Step 2

Place each pork slice between two sheets of plastic wrap or parchment paper. Using a meat mallet or the bottom of a heavy skillet, pound each slice to 0.75-inch thickness—about half as thick as it started.

Step 3

In a medium bowl, whisk together the orange juice, lime juice, minced garlic, cumin, salt, and black pepper until the salt dissolves, about 30 seconds.

Step 4

Transfer the pounded pork slices to a large zip-top bag or shallow dish. Pour the citrus marinade over the meat, turning each slice to coat all sides evenly.

Step 5

Seal the bag or cover the dish with plastic wrap. Refrigerate for at least 15 minutes or up to 4 hours—the longer it sits, the deeper the flavor.

Step 6

Remove the pork from the refrigerator. Remove each slice from the marinade, allowing excess liquid to drip back into the bag—reserve the marinade.

Step 7

Pour 3 tablespoons of olive oil into a 12-inch skillet and set it over medium-high heat. Wait until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 8

Working in batches to avoid crowding, carefully lay the pork slices flat in the hot skillet. Do not move them for 3 to 4 minutes—they will develop a golden-brown crust.

Step 9

Use tongs or a thin spatula to flip each slice. Cook on the second side for 2 to 3 minutes until golden brown and the pork is firm when pressed with your finger.

Step 10

Transfer the cooked pork slices to a warm platter. Repeat steps 8 and 9 with the remaining pork slices.

Step 11

Pour the reserved marinade into the hot skillet and use a wooden spoon to scrape up the stuck-on brown bits from the bottom. Simmer for 1 minute until the liquid is warm and slightly reduced.

Step 12

Pour the warm sauce over the pork slices on the platter. Serve immediately while the meat is still hot and tender.