Carne de Cerdo Guisada is a stewed pork that is made with all the flavors of Puerto Rican cuisine. It is super tender meat that goes well with anything.
I love when I can use a recipe in many ways, and this Carne de Cerdo Guisada is one of them.
In Puerto Rican cuisine, this recipe is often used as a stuffing. It is used to make Puerto Rican style pasteles de arroz or in the alcapurrias de yuca recipe.
This recipe is very flavorful, and this is thanks to using the annatto oil recipe and sofrito as a base. Plus, this pork is made until it is fork tender- no chewy, hard meat here!
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Why This Recipe Works
- It is a great way to cook pork that is tender without spending hours in the kitchen.
- This is a recipe that is often used as stuffing in many Puerto Rican recipes.
Recipe Ingredients
- Pork meat- I used pork butt but you can use pork should. The best cut of pork is one with enough fat. This is because usually the more fat the meat has, the more tender it will be.
- Achiote Oil- While any oil will work, I like using achiote oil. This is because the achiote naturally provides a nice golden color but, more importantly, the flavor. It gives the meat a very unique smoky flavor.
- Seasonings- I only use sazon, sat, adobo, and oregano. We don’t need too much seasoning because the oil and sofrito add flavor.
- Sofrito & tomato sauce- The sofrito and tomato sauce is always used as a base in “guisos” or stews. The sofrito will add freshness to the recipe. You can always add more fresh vegetables if you like.
- Water- Water will help cook the meat and keep it moist.
How to Make Carne De Cerdo Guisada
- Photo 1: The first step is to cut the meat. But first, you want to take out any big chunks of fat that the meat might have. Then cube the meat to ½ inch pieces. You can cut the meat smaller if you like, depending on how you intend to use the recipe.
- Photo 2: In a big pot, we add the achiote oil, sofrito, tomato sauce, and seasonings over high heat to saute for 2 minutes. Then, we add the pork to sear for 5 minutes, then lower the heat to medium. Add the water, cover, and finish cooking for 40 minutes.
Recipe Tips
- Make sure to save your leftovers. Let the meat cool and store it in a freezer bag or an airtight container. Freeze for up to 6 months if is covered well.
- If you save this meat, you can then fry it, and it is super delicious!
More Pork Recipes
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Puerto Rican Carne de Cerdo Guisada
Ingredients
- 1 ½ tablespoons achiote oil
- 1 ½ pounds pork butt
- 1 tablespoon sofrito
- 1 tablespoon tomato sauce
- 1 ½ teaspoon salt
- ½ teaspoon crushed oregano
- 1 teaspoon adobo
- 1 ½ teaspoon sazon
- 1 ½ cups water
Instructions
- Cut the pork into ½-inch thick cubes and trim off any excess fat. In a large pan or caldero, heat 1 ½ tablespoons of achiote oil over high heat. Add 1 tablespoon of sofrito, 1 tablespoon of tomato sauce, 1 ½ teaspoons of salt, 1 teaspoon of adobo, ½ teaspoon of crushed oregano, and 1 ½ teaspoons of sazón. Sauté for 2 minutes.
- Add the pork and cook for an additional 5 minutes while stirring to combine. Add 1 ½ cups of water, cover the pan, and reduce the heat to medium. Let the pork cook for 40 minutes until tender. Serve and enjoy!.
Recipe Notes
Nutrition
*The nutrition information is automatically calculated, so this is only an approximation.
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