While you celebrate the holidays you’re probably going to eat a lot of food and that’s okay. This Venezuelan Christmas Roast is a great addition to your holiday indulgement! The combination of seasonings, vegetables, and cooking make this pork a delicious protein.

Venezuelan Christmas Roast is unlike most common dishes that you will find in a typical American Christmas. This juicy pork is not spicy, but it packs a ton of flavor. This dish is inspired by the Venezuelan Hallaca. Hallaca is corn dough stuffed with pork, beef, and chicken. Some recipes vary, but generally, you will find onions, peppers, olives, and raisins.

While you are here why not check out this Dry Rub Pulled Pork?

Hallacas are quite hard to make and the process to prepare is quite laborious. So, I took out the corn dough and decided to put all of the ingredients into the crockpot. I chose pork because that is what I had available. You can make this dish with chicken, beef or a combination of the three. The combinations of sweet and savory make this Christmas pork scrumptious.

This recipe does include quite a bit of vegetable. Mostly because my mom insisted on including all of the vegetables needed to make a tasty base for the meats. Among these veggies, you will find onion, leeks, and peppers. These ingredients pack a ton of vitamins and minerals. To add to that these also contain flavonoids and antioxidants.

The macros for this Venezuelan Christmas Roast are the following for a 4 oz serving:

Calories: 200

Fats: 10

Carbs: 4

Protein: 24

I would try to make this pork and eat within four days. Enjoy this dish with a side of plantains or your choice of vegetables.

I hope that you enjoy!





Venezuelan Christmas Pork (Paleo, Keto) Ingredients 2 lbs pork, chicken or beef (or a combination of the three)

1 Whole Onion

3-5 green onion bulbs

1 red bell pepper

1/2 of a leek

1/2 cup of bone broth

2 tbsp of cumin

2 tbsp of paprika

2 tbsp of ground turmeric

2 tbsp of garlic powder

4 tbsp of sliced green olives

4 tbsp of raisins

3 tbsp of capers

Salt and pepper to taste Directions Grab every vegetable and chop or blitz it in a food processor.

Place the meat and rest of ingredients in the slow cooker or crockpot.

Mix the ingredients around.

Cook on low for about 8 hours or on high for at least 4 hours.

Once done, shred with a fork.

Add salt and pepper to your liking.

Enjoy with some plantains or choice of vegetables.

As Always, Stay Real!