Step 1

Prep meat by washing and cutting into medium pieces

Step 2

Season meat with freshly mashed garlic, salt, sour oranges, and Dominican Orégano. Mix everything until it’s well combined and let marinade for 20 minutes. If marinating for longer, be sure to marinate in the fridge. Note that marinating for a long time may begin to cook the begin but will still be delicious. Also note that you can salt to taste but salt will reduce as the meat cooks. It’s best to season gently in the beginning and add more later if needed.

Step 3

Once the meat has marinaded, in a deep-sided skillet over medium heat, add canola or vegetable oil. Be sure to add enough oil so that meat can fry later on. After about 3 minutes, add meat and stir gently. As the meat cooks, it will release its own juice. Make sure that fresh garlic does not burn.

Step 4

After the pork has released its own juices and has been cooking for 5-7 minutes, add about 2 cups of water or until meat is fully submerged. Continue to cook meat for 30-40 minutes or until it’s beautifully tender. Depending on the cut of meat and size of chunk, this may take longer or less time. Add more water if the meat is still not tender and continue to cook until it’s ready.

Step 5

While pork is cooking, prepare mojo with white onions, garlic, sour oranges or lemons. Salt if desired. Set aside

Step 6

Once the meat is tender, it will begin to fry in the oil. Stir every 2-3 minutes so that meat browns and fries evenly on all sides. Feel free to fry until it’s reached your desired color. I like to fry my Masitas de Puerco until they’ve become a medium brown color.

Step 7

Once the meat is done, remove from oil and drain excess oil on a paper towel.

Step 8

In a separate skillet, add oil. After about 2-3 minutes, mojo mixture and saute for an additional 2-3 minutes or until the onions reach your desired softness. (I like my onions with a little bit of a bite to them)

Step 9

Once the mojo is done, drizzle over top of the Masitas. Enjoy Masitas with extra limes or sour oranges.