Oink Skillet Recipe

Season and brown pork

Pat pork chunks dry and season with 1 tsp salt, 1/2 tsp black pepper, cumin, and oregano. Heat 2 tbs vegetable oil in a large Dutch oven or heavy skillet over medium-high heat. In batches, sear pork on all sides until well browned (3–5 minutes per side). Remove browned pork and set aside.

Braise pork

Lower heat to medium. Add sliced onion and minced garlic to the pot and cook 3–4 minutes until softened. Return pork to pot, add orange juice, lime juice, and stock, plus the bay leaf. Bring to a simmer, cover, and braise gently for 1 to 1 1/4 hours until fork-tender. Check after 45 minutes and add a splash more stock if liquid is evaporating too quickly.

Shred and crisp carnitas

When pork is tender, remove lid and simmer uncovered for 10–15 minutes to reduce liquid. Remove pork to a cutting board, shred with two forks into bite-sized pieces. Option A (skillet crisp): Heat a large nonstick or cast-iron skillet over medium-high heat, add a drizzle of oil, then spread shredded pork in an even layer. Let crisp without stirring for 3–5 minutes, then toss and crisp additional 2–3 minutes. Option B (oven crisp): Spread shredded pork on a rimmed baking sheet, broil on high 3–5 minutes until edges are crispy, watching carefully. Return to skillet for assembly.

While pork braises, prepare cactus and cilantro: drain and rinse the nopalitos well and pat dry. Chop cilantro and slice jalapeño if using. When pork is shredded and crisped, fold in drained nopalitos, half of the chopped cilantro, and the sliced onion reserved from the braising step (if you prefer more onion, reserve some raw slices to top at the end). Toss over medium heat 1–2 minutes to warm the cactus and integrate flavors.

Cook the fries according to method: For frying, heat oil in a deep fryer or heavy pot to 350°F (175°C) and fry potato pieces in batches until golden and crisp, about 3–5 minutes per batch. Drain on paper towels and season with salt. For oven fries, toss potatoes with 2–3 tbs oil, spread in a single layer on a baking sheet, roast at 425°F (220°C) for 25–30 minutes turning once until golden and crisp, then salt.

If serving a breakfast side (pancakes, French toast, crepes, or potato pancakes), prepare according to your preferred recipe or package instructions and time them so they finish just before plating.

Cook eggs to order: heat a nonstick skillet with 1 tbs butter over medium. For sunny-side/fried eggs, crack eggs into skillet, reduce heat to medium-low, cook until whites are set but yolks still runny (about 3–4 minutes). For over-easy, flip and cook 20–30 seconds more. For scrambled, whisk eggs with a pinch of salt, cook low and fold until creamy. For poached, bring a shallow pot of water to a gentle simmer and poach 3–4 minutes.

Warm avocado slices briefly if desired or serve fresh. Plate fries on a large skillet or serving plate. Top fries with a generous layer of crisped carnitas and cactus mixture. Scatter shredded pepper jack and cheddar evenly over the hot pork so it melts, or briefly place under a broiler to melt cheese (30–60 seconds).

Top with sliced avocado, remaining cilantro, and a squeeze of lime. Place eggs as requested on top or to the side. Serve with your choice of breakfast side and optional hot sauce or salsa.

Taste and adjust salt and pepper. Offer lime wedges, hot sauce, and extra cilantro at the table. Serve the Oink Skillet immediately while hot so cheese remains melty and fries stay crisp.