Pork Carne Asada brings together succulent marinated pork with bold, smoky flavors in just over 4 hours. The marinade, bursting with citrusy tang and aromatic spices, tenderizes the meat while infusing it with depth and richness. Once grilled, the pork develops a mouthwatering charred crust and a juicy, melt-in-your-mouth texture. Perfect for tacos, bowls, or a hearty main dish, this recipe is a savory escape in every bite.
With only 15 minutes of prep and a quick 15-minute cook time, the Pork Carne Asada is as convenient as it is delicious. The marinade works its magic for 4 hours, ensuring every slice is packed with flavor and tenderness. The combination of zesty lime, garlic, and smoky chili creates a vibrant, unforgettable taste that’s sure to impress. This dish is a celebration of bold, savory, and effortlessly satisfying meals.
Ingredients for Pork Carne Asada
- 2 lbs of Pork Shoulder (cut into 1-inch thick steaks)
- ¼ cup olive oil
- 2 tablespoons white vinegar
- 2 large limes (juiced)
- ½ cup orange juice (freshly squeezed for best flavor)
- 3 garlic cloves (minced)
- 1 teaspoon cumin powder
- 1 teaspoon chili powder (adjust for spice preference)
- 1 teaspoon paprika
- 1 teaspoon salt (or to taste)
Step-by-Step Instructions
- Prepare the marinade: In a small bowl, whisk together olive oil, white vinegar, lime juice, orange juice, minced garlic, cumin powder, chili powder, paprika, and salt until well combined.
- Marinate the pork: Place the pork shoulder steaks in a large zip-top bag. Pour the marinade over the steaks, press out most of the air, and seal the bag. Massage the bag to ensure the steaks are evenly coated. Refrigerate for 3-4 hours (or overnight for deeper flavor).
- Preheat the grill: When ready to cook, heat your grill to medium-high heat (around 375°F to 400°F).
- Grill the steaks: Remove the steaks from the marinade and place them on the grill. Cook for approximately 8 minutes per side, or until the internal temperature reaches 160°F. Thicker cuts may require additional time.
- Rest and slice: Transfer the grilled steaks to a cutting board, cover loosely with foil, and let them rest for 10 minutes. This allows the juices to redistribute.
- Serve: Using a sharp knife, slice the steaks against the grain at a slight angle for tender pieces. Serve hot and enjoy!
Perfect Pairings: Sauce and Topping Ideas
Elevate your Pork Carne Asada with a drizzle of cilantro-lime crema (mix ½ cup sour cream, 2 tbsp lime juice, 1 minced garlic clove, and ¼ cup chopped cilantro). For a spicy kick, try a chipotle salsa or top with pickled red onions and fresh avocado slices. These additions bring brightness and depth to every bite!
How to Serve Like a Pro
Serve your Pork Carne Asada family-style with warm tortillas, refried beans, and Mexican rice for a complete meal. Alternatively, slice it thin and pile it onto a bed of crisp lettuce for a hearty salad. Don’t forget a side of grilled corn or roasted veggies for extra flair!
Storing and Reheating Made Easy
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm slices in a skillet over medium heat with a splash of water or broth to keep the meat juicy. Avoid microwaving, as it can dry out the pork.
Time-Saving Tips for Busy Cooks
Prep the marinade the night before and let the pork soak while you sleep. If you’re short on time, marinate for at least 1 hour—it’ll still pack plenty of flavor. For quicker cooking, slice the pork thinner (½-inch steaks) to reduce grill time.
Grill Like a Pro: Equipment Tips
Use a cast-iron grill pan if you don’t have an outdoor grill—it’ll give you those beautiful char marks. For even cooking, let the grill or pan preheat for at least 10 minutes. And don’t forget a meat thermometer to ensure your pork reaches the perfect 160°F!
Pork Carne Asada
Ingredients
- 2 lbs Pork Shoulder cut into 1-inch thick steaks
- 1/4 cup olive oil
- 2 tablespoons white vinegar
- 2 large limes juiced
- 1/2 cup orange juice
- 3 cloves garlic minced
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
Instructions
- Add the steaks to a large zip lock bag.
- In a small bowl, whisk the remaining ingredients together to make the marinade.
- Add the marinade to the zip lock bag. Press most of the air out and zip the bag closed. Massage the bag to coat both sides of the steaks. Marinate in the refrigerator for 3-4 hours, or overnight.
- When you are ready to make your carne asada, heat your grill on medium-high heat. Add the steaks and cook for approximately 8 minutes on each side. Thicker pieces may take longer to cook. Aim for an internal temperature of 160° F.
- Remove to a cutting board, cover and let it rest for 10 minutes before slicing.
- Using a sharp knife, slice the steaks at an angle against the grain.
- Serve hot.