Easy One-Pan Pork and Potato Skillet with Asparagus

Name: Easy One-Pan Pork and Potato Skillet with Asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Latin American
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

Recipe GLPRfd19d9bedc654f

Latin American

Main Course

35 min

460 cal

Servings: 4

Stovetop

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff4

This recipe checks most boxes for a Charlotte weeknight: pork shoulder, potatoes, and asparagus are reliably stocked at Harris Teeter, Food Lion, and Kroger, and the spices (cumin, coriander, chile powder) are standard pantry staples even at ALDI. The cost per serving runs about $3–3.50, driven by pork shoulder at roughly $8–10 per pound. The real gap is the stated 35 minutes, which underestimates cubing and browning pork shoulder by at least 15 minutes—expect closer to 50 minutes total, a meaningful difference on a Tuesday night. Serrano chiles require a produce section hunt but are available at most chains; cilantro and lime are reliable. The one-pan format and hardy vegetables mean solid leftovers that reheat well, making it practical for planning ahead.