Pork Carne Asada
This Pork Carne Asada is a delicious twist on the classic Mexican grilled meat, using juicy pork shoulder marinated in a bold blend of citrus, garlic, and spices. Grilled to perfection, it delivers a smoky, caramelized exterior and a tender, flavorful interior that's perfect for tacos, burritos, or rice bowls.
Equipment
- Large zip-top bag or glass marinating dish
- Outdoor gas or charcoal grill - or cast iron grill pan for stovetop
- Meat thermometer - Instant-read recommended
- Sharp chef's knife
- Cutting board
- Tongs
- Measuring cups and spoons
- Small mixing bowl or liquid measuring cup
- Citrus juicer or reamer - (optional)
- Aluminum foil - for resting the meat
- Cast iron grill pan - (optional) for indoor cooking
Ingredients
- 2 lbs boneless pork shoulder - 900g, sliced into ¾-inch (2cm) thick slabs
- ½ cup fresh orange juice - 120ml, about 2 oranges
- ¼ cup fresh lime juice - 60ml, about 3 limes
- 3 tablespoons olive oil
- 4 cloves garlic - minced
- 2 teaspoons cumin
- 1½ teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- 1 teaspoon kosher salt
- ¼ teaspoon cayenne pepper - optional, for heat
For Serving
- 1 small bunch fresh cilantro - roughly chopped, for garnish
- 1 white onion - finely diced, for serving
- Lime wedges - for serving
- Corn or flour tortillas - warm, for serving
- Pico de Gallo - for serving
- Salsa verde - for serving
- Avocado - sliced, for rice bowls or tacos
Instructions
- If not pre-sliced, cut pork shoulder into even ¾-inch (2cm) thick slabs. Pat dry with paper towels.
- Whisk together orange juice, lime juice, olive oil, garlic, cumin, chili powder, smoked paprika, oregano, black pepper, salt, and cayenne in a bowl until well combined.
- Place pork in a large zip-top bag or dish and pour marinade over it. Seal and massage to coat evenly. Refrigerate for at least 2 hours, ideally 4-8 hours.
- Remove pork from fridge 30 minutes before cooking. Preheat grill to high heat (450-500°F / 230-260°C).
- Remove pork from marinade, shaking off excess. Grill slabs for 4-5 minutes per side, until internal temperature reaches 145°F (63°C).
- Transfer pork to a cutting board and tent with foil. Let rest for 5 minutes before slicing.
- Slice pork thinly against the grain. Serve immediately with warm tortillas, cilantro, onion, and lime wedges.
Notes
- Don't skip the resting time before grilling. Cold meat contracts when it hits a hot grill, leading to tougher results. Letting it sit at room temperature for 20-30 minutes makes a noticeable difference.
- Use fresh citrus juice, not bottled. Fresh orange and lime juice have a brightness that bottled juice simply cannot replicate. The flavor payoff is significant.
- Get the grill truly hot. Carne asada is a high-heat dish. A properly hot grill gives you the char and caramelization that are essential to the flavor profile.
- Slice against the grain every time. Pork shoulder has a lot of muscle fibers. Cutting with the grain results in chewy, stringy bites. Against the grain, you get tender, melt-in-your-mouth strips.
- Don't overcrowd the grill. Leave space between pieces. Crowding causes steam to build up, which prevents proper searing.
- Use a meat thermometer. Pork at 145°F is safe, juicy, and slightly pink. Don't cook it beyond 155°F or it will start to dry out.
- For an indoor alternative, use a cast iron grill pan on the stovetop or cook under a broiler set to high, 4-6 inches from the heat source, for 5-6 minutes per side.
- Store leftover cooked, sliced pork in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop or grill to revive the charred edges.