Ropa Vieja Burrito Bowl
A bowl combining shredded slow-cooked pork shoulder with sofrito-spiced tomato sauce, served over rice with customizable toppings. Assembled with swappable grains, proteins, and vegetables for individual preference.
Ingredients
Method
Cut pork shoulder into 3-inch chunks. Roughly chop onion and mince garlic.
Heat olive oil in a large skillet over medium-high heat. Working in batches, brown pork chunks on all sides (about 3–4 minutes per side); transfer to slow cooker.
In the same skillet, sauté chopped onion and minced garlic until fragrant, about 2 minutes. Stir in sofrito and cook 1 minute. Add canned tomatoes with juice, tomato paste, and beef broth; stir to combine.
Pour sauce over pork in slow cooker. Add bay leaves. Cook on low for 8 hours (or high for 4–5 hours), until pork is very tender and shreds easily with a fork.
Remove bay leaves. Using two forks, shred pork into bite-sized pieces directly in the slow cooker; stir to combine with sauce.
Divide cooked rice among serving bowls. Top with shredded pork and sauce.
Add drained black beans, diced bell pepper, sliced red onion, and crumbled queso fresco to each bowl.
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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