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Pork with Rice and Olives
(Arroz con Carne de Cedo — Dominican Republic)


  • 1 1/2 pounds boneless pork shoulder
  • 1/4 cup vinegar
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 1/8 to 1/4 teaspoon crushed red pepper
  • 3 slices bacon
  • 2 cups boiling water
  • 1 cup uncooked regular rice
  • 1/4 cup sliced pimento-stuffed olives
  • 2 tablespoons minced parsley
  • 1 1/2 teaspoons salt


  1. Trim fat from pork; cut pork into 3/4-inch cubes. Mix pork, vinegar, onion, garlic and red pepper in non-reactive bowl.
  2. Cover and refrigerate, stirring occasionally, at least 6 hours.
  3. Fry bacon until crisp; drain. Remove pork from marinade, reserving marinade.
  4. Cook and stir pork in bacon fat until all liquid has evaporated and pork is brown on all sides; drain.
  5. Mix pork, reserved marinade, bacon and remaining ingredients in ungreased 2-quart casserole.
  6. Cover and bake at 350 degrees F until liquid is absorbed, 25 to 30 minutes.

Yield: 4 servings

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