Cuban Ropa Vieja Plate
Shredded slow-cooked meat in a tomato-based sauce with bell peppers and onions. Served warm with rice or beans and swappable starch sides.
Ingredients
Method
Pat pork shoulder dry and cut into 3–4 inch chunks. Slice onions into thick rings and bell peppers into 2-inch strips. Mince garlic.
Heat olive oil in a heavy skillet over medium-high heat. Working in batches, sear pork until browned on all sides (approximately 8–10 minutes total); transfer to slow cooker.
Add onions, bell peppers, and garlic to the slow cooker. In a small bowl, combine canned tomatoes, tomato paste, bay leaves, oregano, cumin, salt, and black pepper; pour over meat and vegetables.
Cover and cook on low for 6–8 hours or high for 3–4 hours until pork shreds easily with a fork. Stir occasionally if possible.
Remove bay leaves. Using two forks, shred pork directly in the slow cooker, stirring to combine with the sauce. Simmer uncovered for 15 minutes to thicken slightly.
Distribute rice and beans into serving bowls. Spoon ropa vieja and sauce over the top.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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