Pork Cuties In Caldero Recipe

Marinate the pork

In a large bowl combine minced garlic, salt, pepper, oregano, cumin, olive oil and lime juice. Add the cubed pork shoulder and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours (longer for deeper flavor).

While pork marinates, make the sofrito: heat a heavy caldero, Dutch oven, or large deep skillet over medium heat. Add 1 tablespoon oil. Sauté chopped onion, bell pepper and ají dulce (if using) until softened and translucent, about 6–8 minutes. Add chopped tomato (or crushed tomatoes) and cilantro stems, cook 3–4 more minutes until mixture is fragrant and integrated. Remove sofrito to a bowl and set aside.

Heat the caldero over medium-high heat and add remaining 1 tablespoon oil. Working in batches if necessary, add marinated pork cubes in a single layer and brown on all sides without crowding, about 6–8 minutes per batch. Transfer browned pork to a plate. Do not fully cook through—browning builds flavor.

Reduce heat to medium. If the pan is dry, add a splash more oil. Return the sofrito to the caldero and stir, scraping browned bits from the bottom. Add tomato paste and cook 1–2 minutes to deepen its flavor. Return the browned pork to the pot and stir to combine.

Pour in the chicken/pork stock and beer (if using). Add bay leaves, soy sauce (if using), and adobo or sazón. Stir, bring to a simmer, then cover with a tight-fitting lid. Lower heat to maintain a gentle simmer and cook for 35 minutes.

After 35 minutes, add potato and carrot pieces to the caldero, nestling them among the pork. Add olives and capers if using. If the liquid looks low, add up to 1/2 cup more stock so vegetables are partially submerged. Cover and continue simmering until pork is fully tender and potatoes are fork-tender, about 20–25 more minutes.

Uncover and increase heat to medium-high for 3–4 minutes to reduce and slightly thicken the sauce if desired. Taste and adjust seasoning with salt and pepper. Stir in butter for a glossy finish if using.

Remove and discard bay leaves. Spoon pork cuties and vegetables into a serving dish or serve directly from the caldero. Garnish with chopped cilantro leaves and serve with lime wedges on the side. Typical accompaniments: white rice, tostones, or crusty bread.