Pull the pork from the fridge about 10 minutes before cooking so it loses the chill and cooks more evenly. Measure out your seasonings and have them ready. Dry the skillet if it has any moisture from washing. No oil is usually needed since the pork renders its own fat, but keep a splash of neutral oil nearby in case the pan dries out. Break the meat into a few rough chunks before it goes in to give browning a head start.

Preheat your skillet over medium to medium-high heat for 1 to 2 minutes. Add the ground pork in an even layer and let it sit undisturbed for 2 to 3 minutes so the bottom develops a brown crust. You should hear active sizzling; quiet sounds or pooling liquid means the heat is too low, so nudge it up. Break the meat into pieces and flip sections over. Continue cooking and breaking up the pork for another 5 to 8 minutes, stirring every couple of minutes for even color. Total cook time is 8 to 12 minutes depending on batch size and burner output. Do not crowd the pan — cook in two rounds if needed, as too much meat drops the temperature and causes steaming instead of browning.

Ground pork is safe at 160°F internal temp. Use an instant-read thermometer in the thickest cluster. No pink should remain and pan juices should run clear, not cloudy or red. Texture should be firm and crumbled. Remove from heat and let sit 1 to 2 minutes before serving. Avoid starting with a cold pan, stirring too early, and overcrowding the skillet. Do not press the meat flat repeatedly — it squeezes out moisture and dries the texture.