Havana Pork


2 1/2 pounds boneless pork butt or shoulder, cut into 1-inch chunks
1 1/2 cups mojo marinade
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup vegetable oil
1 tablespoon chopped fresh cilantro
Fresh lime juice for drizzling


In a large bowl, place pork chunks; cover with mojo marinade and toss until evenly coated. Cover and refrigerate at least 6 hours.
Drain marinade and sprinkle pork with salt and pepper.
In a large skillet over high heat, heat oil until hot. Add pork and cook 8 to 10 minutes, or until medium or desired doneness, and outside is crispy. Top with cilantro, drizzle with lime juice, and serve.