Mezcal from Oaxaca, Domaine de Canton, fresh pineapple juice, fresh lime and simple syrup.

Oaxaca Especial

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Cut the pork shoulder into bite-sized cubes and season with salt and black pepper. Set aside.

Prepare the Pork

In a bowl, mix half of the minced garlic, paprika, cumin, lemon juice, and olive oil. Add the pork cubes and marinate for at least 30 minutes.

Marinate

In a large skillet, heat a tablespoon of olive oil over medium-high heat. Add the marinated pork cubes and cook until browned on all sides, about 5-7 minutes. Remove and set aside.

Sear the Pork

In the same skillet, add a little more olive oil if needed, then add sliced onion and bell pepper. Sauté until softened, about 5 minutes.

Sauté Vegetables

Add the remaining minced garlic to the skillet and sauté for about 1 minute. Then, add the shrimp and cook until they turn pink, about 3-4 minutes.

Add Garlic and Shrimp

Return the seared pork to the skillet. Mix well with the shrimp and vegetables. Cook for another 3-5 minutes to allow flavors to meld.

Combine Ingredients

Sprinkle with chopped parsley before serving. Enjoy your Masita de Cerdo al Ajillo con Camarones!

Garnish and Serve

Pork shoulder

Shrimp

Garlic, minced

Olive oil

Paprika

Cumin

Salt

Black pepper

Lemon juice

Onion, sliced

Bell pepper, sliced

Fresh parsley, chopped