Serves 4
35 min
Easy One-Pan Pork and Potato Skillet with Asparagus
Recipe GLPRfd19d9bedc654f
A quick and satisfying one-pan meal that transforms leftover roast pork into a complete dinner. Crispy potatoes and tender asparagus are tossed with pulled pork, warm spices, and a touch of vinegar to create bright, savory flavors. Serve with lime wedges, fresh cilantro, scallions, and optional sides like tortillas or fried eggs.
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Ingredients
1½ pounds Yukon gold or russet potatoes, cut into 3/4-inch dice
2 tablespoons Distilled white vinegar
Kosher salt
Freshly ground black pepper
10 ounces Fresh asparagus, woody ends trimmed
1 Fresh serrano chile
¼ cup Rendered pork fat or vegetable oil, divided
12 ounces Roast pork shoulder, pulled into 2-inch pieces
½ teaspoon Ground coriander
¼ teaspoon Chile powder
¼ teaspoon Ground cumin
Thinly sliced scallions
Roughly chopped fresh cilantro leaves and tender stems
Lime wedges
Directions
Heat 2 tablespoons of pork fat or vegetable oil in a large skillet over medium-high heat. Once shimmering, add the diced potatoes and cook, stirring occasionally, until golden and tender, about 12–15 minutes. Season with salt and pepper to taste.
Cut the asparagus into 2-inch pieces and mince the serrano chile. Set both aside.
Once the potatoes are nearly cooked, push them to the side of the skillet and add the remaining 2 tablespoons of pork fat or oil to the empty space. Add the minced serrano chile and cook for about 30 seconds until fragrant.
Add the coriander, chile powder, and cumin to the skillet. Stir and cook for about 30 seconds to bloom the spices.
Add the pulled pork pieces and asparagus to the skillet. Toss everything together and cook for 3–4 minutes until the asparagus is tender-crisp and the pork is warmed through.
Drizzle the vinegar over the mixture and toss gently. Taste and adjust seasoning with salt and pepper as needed.
Transfer to a serving platter or individual plates. Top with sliced scallions and cilantro. Serve with lime wedges for squeezing over the dish.
