20-Minute Skillet Pork Shoulder Bistecitos en Salsa Verde Martajada
Thin, shaved ribbons of rich pork shoulder get seared hot and fast in a screaming skillet until the edges turn golden-crisp, then get tossed in a rustic charred tomatillo salsa. It’s an iconic Oaxacan mercado lunch engineered for Brooklyn lunch breaks—fiery, citrusy, and deeply satisfying.
Save a copy to your collection for editing
Timeline
Ingredients
- 1 lb boneless pork shoulder(trimmed of excess hard fat and sliced paper-thin across the grain into bite-sized ribbons)
- 1 tsp kosher salt(divided, plus more to taste)
- 1/2 tsp freshly cracked black pepper
- 1/2 tsp dried Mexican oregano(crushed between your palms)
- 1.5 tbsp avocado oil(or any high-heat neutral oil)
- 8 oz fresh tomatillos(about 3 to 4 medium, husked, rinsed of stickiness, and halved)
- 1 serrano pepper(stemmed (keep the seeds for punch, scrape them for toddler-friendly heat))
- 2 garlic cloves(peeled)
- 1/4 cup water(or low-sodium broth)
- 1/2 medium white onion(sliced into thin crescent half-moons)
- 1/4 cup fresh cilantro(leaves and tender stems, roughly chopped)
- 1 fresh lime(halved; half for squeezing into the skillet, half cut into wedges for serving)
- 8 warm corn tortillas(for serving)
- 3 radishes(thinly sliced into coins for crunch)
Instructions
- 1
Toss 1 lb boneless pork shoulder in a bowl with 3/4 tsp kosher salt, 1/2 tsp freshly cracked black pepper, and 1/2 tsp dried Mexican oregano until every ribbon is coated. Let it sit at room temperature while you blister the salsa.
3 min
Tip: Pro-tip: Pop the pork shoulder in the freezer for 15 minutes before slicing. Firm meat slices whisper-thin, which is the whole secret to tender skillet pork.
- 2
Set a large 12-inch cast iron skillet over medium-high heat. Drop in 8 oz fresh tomatillos, cut-side down, along with 1 serrano pepper and 2 garlic cloves. Dry-char them without oil until blackened in blistered spots, flipping once or twice.
5 min
Tip: Don't poke them constantly! Let the heat do the work. You want that blistered street-cart aroma filling the kitchen.
- 3
Transfer the charred tomatillos, serrano, and garlic to a blender or food processor with 1/4 cup water and the remaining 1/4 tsp kosher salt. Pulse 3 to 4 times into a coarse, textured salsa martajada (do not puree it smooth).
2 min
Tip: Martajada means 'crushed'—you want little rustic pebbles of tomatillo and flecks of charred skin, not baby food.
- 4
Crank the same hot skillet to high heat and add 1.5 tbsp avocado oil. Once the oil shimmers and smokes slightly, scatter the seasoned pork in an even layer. Let it cook undisturbed so the bottom develops crispy browned edges, then stir-fry vigorously.
4 min
Tip: If your pan isn't screaming hot, pork shoulder will steam instead of sear. Give it space and listen for that fierce crackle.
- 5
Tumble 1/2 medium white onion directly into the skillet with the sizzling pork. Toss and cook until the onions soften slightly and turn translucent at the edges, picking up the browned bits from the pan.
2 min
Tip: The onion moisture deglazes all those caramelized pork drippings stuck to the cast iron.
- 6
Pour the pulsed salsa verde directly over the sizzling pork and onions. Let it bubble furiously and reduce until it clings tightly to the meat, about 2 minutes. Kill the heat, squeeze in juice from half of 1 fresh lime, and scatter 1/4 cup fresh cilantro over top.
2 min
Tip: Taste it—then decide! If it's too sharp from the tomatillo, a pinch more salt will instantly balance out the acidity.
- 7
Scoop the saucy pork bistecitos onto plates or straight into 8 warm corn tortillas. Crown with 3 radishes for that essential snappy crunch and serve with remaining wedges of 1 fresh lime.
2 min
Tip: We're not suffering for dinner (or lunch)! Wrap these immediately in warm tortillas and eat standing over the comal if you must.
Chef's Notes
People think pork shoulder only belongs in a four-hour Sunday braise, but that’s because nobody told them about bistecitos. In Oaxaca, thin-cut pork steaks are a weekday staple. By shaving marbled shoulder paper-thin across the grain, the intramuscular fat crisps up like carnitas in under four minutes in a hot skillet, leaving the meat juicy and tender instead of chewy. If you’re in Bodega Mode and can’t find fresh tomatillos, swap in 3/4 cup of good jarred salsa verde cruda and just dump it into step 6—we don’t judge shortcuts that get real food on the table during your lunch break.
Frequently Asked Questions
How long does 20-Minute Skillet Pork Shoulder Bistecitos en Salsa Verde Martajada take to make?
20-Minute Skillet Pork Shoulder Bistecitos en Salsa Verde Martajada takes about 20 minutes total. That includes 8 minutes of prep and 12 minutes of cooking.
How many servings does this recipe make?
This recipe makes 3 servings.
What skill level is needed for 20-Minute Skillet Pork Shoulder Bistecitos en Salsa Verde Martajada?
This recipe is rated easy — it's beginner-friendly and straightforward.
What ingredients do I need for 20-Minute Skillet Pork Shoulder Bistecitos en Salsa Verde Martajada?
The main ingredients are: boneless pork shoulder, kosher salt, freshly cracked black pepper, dried Mexican oregano, avocado oil, fresh tomatillos, serrano pepper, garlic cloves, water, white onion, fresh cilantro, fresh lime, warm corn tortillas, radishes.
What type of meal is 20-Minute Skillet Pork Shoulder Bistecitos en Salsa Verde Martajada?
20-Minute Skillet Pork Shoulder Bistecitos en Salsa Verde Martajada is categorized as: lunch.
Ask María “Mari” Santiago a question
Sign in to chat about this recipe, get cooking tips, and ask for substitutions.
Sign in to chat