Cuban Ropa Vieja Wrap
Shredded slow-cooked pork shoulder braised in tomato, vinegar, and spices, served in a warm tortilla wrap. Tender meat with caramelized edges, acidic tomato sauce, and aromatic cumin and oregano.
Ingredients
Method
Trim excess fat from pork shoulder and cut into 4-inch chunks. Slice onions into half-moons. Mince garlic.
Add pork chunks to slow cooker. Layer onions and garlic over meat.
Pour canned tomatoes with juice and red wine vinegar over pork. Sprinkle cumin, oregano, paprika, bay leaves, salt, and black pepper evenly over contents.
Cover slow cooker and cook on low for 7 to 8 hours, until pork is tender and shreds easily with a fork.
Remove bay leaves. Using tongs, pull pork apart into shreds directly in the slow cooker. Stir shredded meat back into the braising liquid.
Warm tortillas over a gas flame, in a skillet, or wrapped in a damp kitchen towel in the microwave for 30 seconds.
Spoon 1/2 cup shredded pork and 3 to 4 tablespoons braising liquid onto the center of each warm tortilla. Roll or fold into a wrap and serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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