Puerto Rican Pork a La Criolla
Transport your taste buds to the vibrant flavors of the Caribbean with Puerto Rican Pork a La Criolla, a rich and aromatic dish brimming with authentic island flair. Tender chunks of marinated pork shoulder are perfectly seared to golden perfection, then slow-simmered in a robust sauce of tomatoes, bell peppers, garlic, and traditional Latin seasonings like adobo, cumin, and oregano. Infused with a hint of white vinegar for a touch of tang and garnished with fresh cilantro, this comforting stew delivers layers of savory, bold flavor in every bite. Serve it over fluffy white rice or alongside crispy tostones for a satisfying, authentic Puerto Rican experience. Perfect for family dinners or special occasions, this recipe brings a slice of Puerto Rico’s culinary soul straight to your table!
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Recipe Information
Ingredients
- 2 lbs Pork shoulder (boneless)
- 2 tbsp Olive oil
- 4 minced Garlic cloves
- 1 medium, diced Yellow onion
- 1 medium, diced Green bell pepper
- 1 medium, diced Red bell pepper
- 1 cup Tomatoes (diced, canned or fresh)
- 1 cup Tomato sauce
- 1 tbsp Adobo seasoning
- 1 tsp Ground cumin
- 1 tsp Paprika
- 1 tsp Oregano
- 2 tbsp, chopped Fresh cilantro
- 1 tbsp White vinegar
- 1 cup Water or chicken broth
- 0.5 tsp (adjust to taste) Salt
- 0.25 tsp (adjust to taste) Black pepper
Instructions
Cut the pork shoulder into large chunks (approximately 2-inch pieces). Pat them dry with a paper towel and set aside.
In a large bowl, season the pork chunks with adobo seasoning, ground cumin, paprika, oregano, salt, and black pepper. Toss until the pork is evenly coated. Let it marinate for at least 15 minutes (or overnight in the refrigerator for deeper flavor).
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
Sear the pork chunks in batches, avoiding overcrowding the pan, until the pieces are browned on all sides. Remove the pork and set aside on a plate.
In the same pot, lower the heat to medium and add the minced garlic, diced onion, green and red bell peppers. Sauté for 5 minutes until softened and fragrant.
Add the diced tomatoes and tomato sauce to the pot. Stir well to combine.
Return the seared pork chunks to the pot, nestling them into the tomato mixture.
Pour in the water or chicken broth and add the white vinegar. Stir gently to distribute the liquid evenly.
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot with a lid and let it cook for 1.5 to 2 hours, stirring occasionally. The pork should be tender and the sauce thickened.
Taste the sauce and adjust the seasoning with additional salt or pepper if needed.
Before serving, garnish the dish with freshly chopped cilantro.
Serve hot with white rice, tostones (fried plantains), or a side of your choice.
Nutrition Facts
Calories |
2846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.1 g | 278% | |
| Saturated Fat | 68.7 g | 344% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 3120 mg | 136% | |
| Total Carbohydrate | 59.3 g | 22% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 24.7 g | ||
| Protein | 174.7 g | 349% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 284 mg | 22% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 4004 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
