Ropa Vieja Rice & Beans
Slow-cooked shredded pork in a tomato-based braise with peppers and onions, served over rice and beans. Tender meat and aromatic vegetables are layered with rice and legume options for a complete one-plate meal.
Ingredients
Method
Pat pork shoulder dry with paper towels and season all over with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Working in batches, brown the pork on all sides until deeply caramelized, about 3–4 minutes per side; transfer to a slow cooker.
Slice onions and bell peppers, and mince garlic; add all to the slow cooker with the pork.
Stir in tomato paste, red wine vinegar, cumin, paprika, and vegetable broth. Stir well to dissolve the tomato paste and combine seasonings.
Cover and cook on low for 4 hours, or until pork is fork-tender and shreds easily.
Using two forks, shred the pork directly in the slow cooker; stir to combine with the braising liquid and vegetables. Taste and adjust seasoning with salt and pepper.
Warm the cooked rice and beans separately or together in a skillet or microwave.
Divide rice among serving plates or bowls; top with cooked beans, then ladle shredded pork and braise liquid over the top.
Garnish with green olives and fresh cilantro if desired; serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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