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Carne Frita

Puerto Ricans love pork. Whole pigs are roasted on a spit for holidays and large gatherings, pork is used as flavoring for beans, pork lard is also the old school fat used to make rice dishes.  Puerto Ricans also like fried food, so pork + frying.. equals one of my favorite and most delicious Puerto Rican dishes. It's a tradition in my family to make this with arroz con gandules for Nochebuena (Christmas Eve). So when I think of Sunday family meals, I think of this dish.  And because you already have the delicious marinated pork, you save some to season up your rice for an extra special, meaty arroz.

Carne Frita are pork chunks that are seasoned and marinated, then fried.  They're crispy on the outside and deliciously tender and juicy on the inside. The cut of meat is a pork butt or shoulder, cut into chunks. Keep the skin on for that delicious crackling! This dish is also known as “Masitas,” “Masitas de Puerco,”  “Masitas de Puerco Fritas” or “Masitas de Cerdo.



  • With Arroz con Habichuelas (plain white rice and beans of your choice)
  • With Platano Maduro or tostones and a side salad
  • Alongside Arroz Mamposteao (Rice and beans cooked together)- and sliced avocado, of course!
  • Make a delicious Mofongo con Carne Frita (Green Mashed Plantains seasoned with Garlic and Crispy Pork Skin and Fried Pork Chunks in the center), recipe coming soon!
  • Arroz con Gandules (Rice with Pigeon Peas)- check back for a recipe and story about this!


  • 2-3 lbs pork butt or shoulder, cut into 1 1/2 inch chunks
  • 1 Tablespoon of Adobo 
  • 1 Tablespoon of Sazón
  • 3 tablespoons mojo garlic sauce
  • 1/4 cup white vinegar
  • Vegetable oil, for frying


  1. Rinse pork and cut up pork into 1 1/2 inch chunks.  (Keep the fat on pork as this makes the pork tastier and juicer).
  2. Season pork chunks with adobo, sazon, mojo garlic sauce, vinegar.
  3. Marinate covered for 30 minutes in the refrigerator or overnight (especially if using pork shoulder).
  4. Heat a large pan over medium high heat with about 2 inches of oil.  Wait to oil is hot, about 5 minutes.
  5. Continue cooking on all sides until all sides are beautifully golden brown
  6. Drain pieces on paper towels to remove excess oil.

I also love squeezing some fresh lime on top right before I eat them!

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