Pork with Rice & Olives

This Latin-inspired casserole starts with pork shoulder cubes soaked in a vinegar marinade with garlic, onion, and crushed red pepper for at least six hours. That long soak breaks down the pork and infuses it with a sharp, garlicky tang you just can’t get from a quick seasoning.

After marinating, the pork gets seared in rendered bacon fat until deeply browned on all sides. That browning step is where you build the rich, savory base for the whole dish. Everything goes into a casserole with rice, boiling water, and pimiento-stuffed olives, then bakes until the rice absorbs all that flavorful liquid.

The olives add little pops of briny, slightly sweet flavor throughout. Combined with the vinegar-tenderized pork and smoky bacon, you get a one-dish meal that hits salty, tangy, and savory all at once.

Pro Tips

• Don’t rush the marinade. Six hours is the minimum, but overnight in the fridge gives you even more tender, flavorful pork.
• Sear the pork in small batches so the cubes actually brown instead of steaming. Crowding the pan means soggy meat.
• Use a glass or plastic bowl for marinating since the vinegar will react with metal.
• Let the casserole rest covered for 5 minutes after baking so the rice finishes absorbing any remaining liquid.

Variations

• Swap pimiento-stuffed olives for sliced Kalamata olives and add capers for a more Mediterranean spin.
• Stir in a can of drained black beans during the last 10 minutes of baking for extra protein and a Cuban-style feel.