Ropa Vieja Rice Bowl
Slow-cooked shredded meat with tomato, pepper, and spices served over rice. Customizable protein and grain base with swappable vegetables and toppings.
Ingredients
Method
Cut pork shoulder into 3-inch chunks. Slice onions and bell peppers into strips. Mince garlic.
Heat olive oil in a large skillet over medium-high heat. Working in batches, sear pork chunks until browned on all sides, about 2-3 minutes per side. Transfer to slow cooker.
Add sliced onions, bell peppers, and minced garlic to slow cooker with the pork.
Stir in canned tomatoes, paprika, cumin, oregano, and beef broth. Mix until evenly combined.
Cover and cook on low heat for 3 hours, until pork shreds easily with a fork. Stir occasionally.
Remove pork from slow cooker and shred using two forks. Return to slow cooker and stir in lime juice. Taste and adjust seasoning.
Divide cooked rice among four bowls. Ladle shredded pork and sauce over rice.
Top each bowl with fresh cilantro and sliced red onion. Serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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