Cuban Ropa Vieja Lettuce Wrap
Shredded pork shoulder braised with tomato, vinegar, and spices, served in lettuce leaves instead of tortillas. Slow-cooked until tender, then assembled fresh with crispy lettuce cups.
Ingredients
Method
Trim excess fat from pork shoulder and cut into 2-inch cubes. Pat dry with paper towels.
Dice onion and mince garlic. Separate lettuce leaves and set aside on a platter.
Heat olive oil in a large skillet over medium-high heat. Sear pork in batches until browned on all sides, 3–4 minutes per batch. Transfer to slow cooker.
Add diced onion, minced garlic, red wine vinegar, tomato paste, beef broth, cumin, oregano, and bay leaves to slow cooker. Stir well.
Cover and cook on low for 8 hours, or until pork shreds easily with a fork.
Remove bay leaves. Using two forks, shred pork directly in the braising liquid. Season with salt and black pepper to taste.
Place lettuce leaves on a serving platter. Spoon shredded pork and sauce into each leaf.
Garnish with fresh cilantro and serve with lime wedges on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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