Go Back
–+ servings
Pork Carne Asada Recipe

Pork Carne Asada

iamwinfred
This Pork Carne Asada takes the bold, smoky spirit of classic Mexican carne asada and applies it to tender, juicy pork shoulder steaks. Marinated in a punchy blend of fresh lime juice, orange juice, garlic, cumin, and chili powder, then grilled over ripping-high heat until deeply charred on the outside and juicy within — it's the kind of weeknight-friendly recipe that delivers seriously impressive flavor with minimal effort. Perfect tucked into warm corn tortillas or served straight off the grill with a squeeze of lime.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Course Main Course
Cuisine Mexican
Servings 4 servings
Calories 310 kcal

Equipment

  • Cast iron grill pan or outdoor gas/charcoal grill
  • Large zip-lock bag Or shallow dish for marinating
  • Instant-read meat thermometer
  • Sharp chef's knife
  • Cutting board
  • Tongs For flipping and oiling grill
  • Citrus juicer or reamer
  • Mixing bowl Medium sized
  • Whisk
  • Aluminum foil For tenting and resting the meat
  • Measuring spoons and cups
  • Meat mallet or rolling pin (optional) For pounding steaks to even thickness

Ingredients
  

For the Pork

  • 2 lbs pork shoulder about 900g; cut into ½-inch thick steaks, or use pre-cut pork shoulder steaks

For the Marinade

  • 1/4 cup fresh lime juice about 60ml; from 2-3 limes — fresh only, not bottled
  • 1/4 cup fresh orange juice about 60ml; from 1 large orange — fresh only, not bottled
  • 3 tbsp olive oil 45ml
  • 4 garlic cloves minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp dried Mexican oregano find at Latin grocery stores; Italian oregano can substitute but flavor differs
  • 1/2 tsp onion powder
  • 1/2 tsp salt plus more to taste
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper (optional) for added heat
  • 2 tbsp fresh cilantro finely chopped
  • 1 jalapeño (optional) minced

For Serving

  • lime wedges
  • fresh corn tortillas (optional)

Instructions
 

  • Slice pork shoulder into ½-inch thick steaks, pounding thicker pieces to even thickness if needed. Pat dry with paper towels to help the marinade adhere and promote browning.
  • Whisk together lime juice, orange juice, and olive oil, then add garlic, cumin, chili powder, smoked paprika, oregano, onion powder, salt, pepper, and cayenne. Stir in cilantro and jalapeño, then taste and adjust seasoning.
  • Place pork in a large zip-lock bag or shallow dish, pour marinade over, and coat well. Refrigerate for 2–4 hours (maximum 8 hours), then let sit at room temperature for 15–20 minutes before grilling.
  • Heat an outdoor grill or cast iron grill pan to high heat (450–500°F / 230–260°C). Lightly oil the grates or pan with a folded paper towel and tongs to prevent sticking.
  • Remove pork from marinade, letting excess drip off, and grill in a single layer without moving for 6–8 minutes per side until deeply charred. Check doneness with a thermometer — pork should reach 145°F (63°C) internally.
  • Tent pork loosely with foil and rest for 5 minutes, then slice thinly against the grain into ¼-inch strips. Finish with a squeeze of fresh lime juice and a pinch of flaky salt.
  • Arrange sliced pork on a platter and serve with lime wedges, warm corn tortillas, and your favorite toppings such as pico de gallo, guacamole, chopped white onion, fresh cilantro, and sliced radishes.

Notes

  • Use fresh citrus only. Bottled lime and orange juice lack the brightness and acidity that make this marinade exceptional — squeezing a few fruits takes under 5 minutes.
  • Don't over-marinate. The citrus acids will begin to break down the pork's texture if left beyond 8 hours. The sweet spot is 2–4 hours.
  • Get the grill ripping hot. High heat is essential for that caramelized char. Medium or low heat will steam the meat and you'll lose the signature carne asada crust.
  • Pat off excess marinade. A thin coating is fine, but large pools of marinade on the surface can burn and turn bitter over high heat.
  • Always rest the meat. Let pork rest 5 minutes under foil before slicing — this keeps the juices inside the meat, not on your cutting board.
  • Slice against the grain. Look for the direction of the muscle fibers and cut perpendicular to them for the most tender bites.
  • No grill? No problem. A very hot cast iron skillet works beautifully — sear 5–7 minutes per side for a great char.
  • Storage: Leftovers keep in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
  • Reheating tip: Reheat in a skillet over medium-high heat with a splash of water or chicken broth, covered, for 2–3 minutes to prevent drying out.
  • Variation — Chipotle Style: Add 1–2 chipotle peppers in adobo sauce to the marinade for smoky, spicy depth reminiscent of your favorite burrito chain.

Nutrition

Serving: 1ServingCalories: 310kcalCarbohydrates: 5gProtein: 31gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 95mgSodium: 420mgPotassium: 480mgFiber: 0.5gSugar: 2gVitamin A: 8IUVitamin C: 12mgCalcium: 4mgIron: 10mg
Keyword carne asada tacos, grilled pork, Mexican grilled pork, pork carne asada, pork shoulder steaks
Tried this recipe?Let us know how it was!