My brother likes cooking Spanish/Caribbean food, and he recently described a dish of “fried” pork bits/pieces.
I immediately thought of how I could make this into one of my 4 hour body recipes – and below, is the recipe I used.
The originally recipe called for frying the pork chunks in lard – I decided to go with coconut oil, it just seems like it would have a healthier fat profile and was more readily available.
- 2-2 1/4 lbs of boneless pork shoulder, cut into 2 inch pieces
- mojo marinade – find this in the latin section of your supermarket or make your own:
- 1 cup orange juice
- juice of 1/2 lemon
- juice of 1/2 lime
- tbsp minced garlic
- salt and pepper
- 1/2 medium onion, sliced into rounds
- 2 cups salted water
- 1/4 cup coconut oil
Marinate pork shoulder pieces in mojo – preferably for at least 3 hours, but up to overnight. When ready to cook, drain mojo and lightly pat dry pork pieces.
In a large pot or dutch oven, place pork pieces, 2 cups water, and the 1/4 cup of coconut oil. Bring mixture to a boil then lower to medium/low heat. Let water boil out of mix until all that is left is the oil.
MAKE SURE TO WATCH THE MEAT AT THIS POINT – once the water boils out, the meat can quickly burn. So stay close to the stove. The meat will essentially fry in the coconut oil. **edit** add onions about 5 minutes before you think masitas will be done. When meat is well browned, transfer to a paper towel lined plate and pat dry.
At this point you can squeeze a little lime juice over the meat and sprinkle with some sea salt. Serve warm with a side of black beans and salad for a perfect well rounded 4 hour body meal
it was just brought to my attention by a reader that I never mentioned what to do with the onions! OOPS! 🙂
the onions are added in to the frying meat towards the end to caramelize and cook up. You can then serve them over the masitas before eating!