Puerto Rican Carne de Cerdo Guisada

Ingredients

• 1 1/2 tablespoonsachiote oil
• 680 g (1 1/2 pounds)pork butt
• 1 tablespoonsofrito
• 1 tablespoontomato sauce
• 1 1/2 teaspoonssalt
• 1/2 teaspooncrushed oregano
• 1 teaspoonadobo
• 1 1/2 teaspoonssazón
• 355 ml (1 1/2 cups)water

Instructions

1. 1

   Season the oil

   Cut the pork into 1.3 cm (1/2-inch) cubes and trim away excess fat. Heat 1 1/2 tablespoons of achiote oil in a large pan or caldero over high heat. Add the sofrito, tomato sauce, salt, adobo, crushed oregano and sazón, then sauté for 2 minutes.

2. 2

   Simmer the pork

   Add the pork and cook for 5 minutes, stirring to coat it in the seasoning. Pour in 355 ml (1 1/2 cups) of water, cover the pan and lower the heat to medium. Cook for 40 minutes, until the pork is tender. Serve.

What is carne de cerdo guisada?

Carne de cerdo guisada is Puerto Rican-style stewed pork, cooked gently in a seasoned liquid until tender. This version builds its flavour with sofrito, tomato sauce, herbs and savoury seasonings.

The method keeps the preparation straightforward: briefly sauté the aromatics and spices, then let the covered pork simmer. A caldero is traditional equipment for many Puerto Rican dishes, but a sturdy large pan works here too.

Nutrition and macros by portion

The nutrition label shows one serving as written: 291 calories, 32g protein, 1g carbs, 10g fat.

The pork supplies most of the protein, while the achiote oil contributes most of the fat; the small amount of tomato sauce and seasonings account for the listed carbohydrate. Serve it with a generous portion of vegetables and rice to make a more balanced plate.

The seasoning base

Sofrito: this aromatic base gives the pork much of its savoury character, so stir it into the oil and let it sauté briefly with the other seasonings.

Achiote oil: it provides the cooking fat and a warm colour. Sazón, adobo, oregano and tomato sauce round out the seasoning before the meat goes in.

Cut the pork evenly

Cube size: cut the pork into roughly 1.3 cm pieces as directed so the pieces cook at a similar pace during the simmer.

Trim: remove excess fat, but avoid cutting away all the visible fat from the pork butt. Keeping some helps the meat stay moist as it cooks.

Let the covered pan do the work

Sauté first: cook the seasoning mixture for 2 minutes, then stir in the pork and cook for another 5 minutes. This coats the cubes in the flavour base before adding water.

Simmer: once the water is in, cover the pan and reduce the heat to medium. Keep the simmer gentle rather than letting the liquid boil vigorously.

Check for tenderness

Doneness: after 40 minutes, test a piece with a fork. It should be tender rather than firm or chewy; if needed, continue cooking until it reaches that texture.

Liquid: keep the pan covered during the simmer so the pork cooks in the broth. If you lift the lid to check, replace it promptly.

What to serve alongside

Rice: serve the pork and its broth with rice to make a simple, filling plate. The rice also gives the seasoned liquid something to soak into.

Vegetables: add a side of cooked greens or another vegetable for contrast. Keep the pork as the centrepiece and spoon some broth over the accompaniments.

Recipe notes & tips

• Use a large, heavy-based pan or caldero so the pork fits comfortably.
• Stir the pork well when you add it so every piece gets coated in the seasoning.
• Keep the lid on for most of the 40-minute simmer to retain moisture.
• Check a few pieces for tenderness before serving, especially if the cubes vary in size.
• Taste the broth before serving and adjust the seasoning only if needed.

Variations

• Add vegetables: simmer chopped potatoes or carrots with the pork until tender.
• Add heat: include a little chopped chilli in the seasoning base.
• Use another cut: try pork shoulder cut into similar-sized cubes.
• Serve with rice: spoon the pork and broth over cooked rice for a heartier plate.

Common mistakes to avoid

• Large uneven cubes: they cook at different rates, so cut the pork into even 1.3 cm pieces.
• Skipping the sauté: the seasonings need their brief 2-minute cook before the pork goes in.
• Crowding the pan: use a large pan so you can stir the pork and coat it evenly.
• Boiling hard: a vigorous boil can make the meat cook unevenly, so keep the heat at medium after covering.
• Stopping too soon: if the pork is still firm after 40 minutes, continue simmering until tender.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3–4 days. Reheat in a covered pan over a gentle heat until piping hot, adding a splash of water if the broth has reduced.

Frequently asked questions