Cuban Ropa Vieja Skillet
Shredded slow-cooked meat in tomato-based sauce with bell peppers, onions, and warm spices. Served in a cast-iron skillet with rice or beans.
Ingredients
Method
Cut pork shoulder into 3-inch chunks. Slice onions and bell peppers into thin strips. Mince garlic.
Heat olive oil in a large cast-iron skillet over medium-high heat. Working in batches, sear pork chunks on all sides until browned, about 3-4 minutes per side. Transfer to a plate.
In the same skillet, add onions and bell peppers. Sauté over medium heat until softened, about 5 minutes. Add garlic and cook 1 minute until fragrant.
Stir in tomato paste and cook for 1 minute. Add canned tomatoes, beef broth, cumin, oregano, paprika, bay leaves, salt, and black pepper.
Return pork to the skillet and bring to a simmer. Reduce heat to low, cover, and simmer for 90-120 minutes, stirring occasionally, until pork is very tender and shreds easily.
Remove bay leaves. Shred pork directly in the skillet using two forks or a meat shredder until it breaks into thin strands. Stir in lime juice and green olives if desired.
Divide into bowls or plates and serve hot with rice, beans, or warm flour tortillas.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →