Nochebuena Central: Carne Puerco
Easy fall-apart roast pork butt cooked in a flavorful broth of seasonings.
By: Dayami Emory | @dayamifromiami
Nochebuena—literally "Good Night"—is the night for many Latinos. Think Christmas Eve, but louder, longer, and packed with love, laughter, and legendary food. From roasting lechón to passing around abuelita’s pasteles, this night is about gathering with family and friends to eat, dance, and stay up way too late.
For many of us, it’s less about Christmas morning and more about the magic of the night before—sharing traditions passed down through generations, reconnecting with loved ones, and making space for anyone who wants to join in the fun. Join us in celebrating this special night and bring a little extra sabor to your holiday traditions!
This juicy and tender Carne Puerco has all the sabor you need for your Nochebuena centerpiece. This easy recipe pairs great with arroz blanco, yuca encebollado, and any other side dishes you plan on having as part of your spread. ¡Buen provecho!
Carne Puerco
10-12
25 minutes
2-3 hours
Ingredients
1 whole yellow onion
10 garlic cloves
5-8 lb Pork Butt/Shoulder (I used an 8 lb Pork Butt)
1 cup of vino seco (white cooking wine)
1 cup of Sherry cooking wine
1/2 cup of red wine vinegar
2 tbsp of complete seasoning
Loisa Organic Oregano
Loisa Sal Marina
2 Loisa Bay Leaves
Olive oil for cooking
Directions
Cut onion and crush garlic.
In a large bowl, add pork, cut about 1-inch holes all throughout the pork, add Loisa seasonings, add garlic and insert as much as you can into the holes, add cooking wines and vinegar and and your onions.
In a large pot, add olive oil and let it get hot, then add pork (without the juice and seasonings), let the pork sear on one side on medium heat for about 5 mins, flipping it over every 5 mins, about 3 times. Then add in your onions and juice and cover aluminum foil and cook on medium heat for 1 hour and then flip and then cut meat into slices in the pan, cover again and cook on medium heat again for about 2 hours, until meat is tender and cooked through and browned.
Enjoy with rice and beans and tostones for a perfect holiday meal!
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Carne Puerco
10-12
25 minutes
2-3 hours
Ingredients
1 whole yellow onion
10 garlic cloves
5-8 lb Pork Butt/Shoulder (I used an 8 lb Pork Butt)
1 cup of vino seco (white cooking wine)
1 cup of Sherry cooking wine
1/2 cup of red wine vinegar
2 tbsp of complete seasoning
Loisa Organic Oregano
Loisa Sal Marina
2 Loisa Bay Leaves
Olive oil for cooking
Directions
Cut onion and crush garlic.
In a large bowl, add pork, cut about 1-inch holes all throughout the pork, add Loisa seasonings, add garlic and insert as much as you can into the holes, add cooking wines and vinegar and and your onions.
In a large pot, add olive oil and let it get hot, then add pork (without the juice and seasonings), let the pork sear on one side on medium heat for about 5 mins, flipping it over every 5 mins, about 3 times. Then add in your onions and juice and cover aluminum foil and cook on medium heat for 1 hour and then flip and then cut meat into slices in the pan, cover again and cook on medium heat again for about 2 hours, until meat is tender and cooked through and browned.
Enjoy with rice and beans and tostones for a perfect holiday meal!