Cuban Pork Ropa Vieja

A traditional Cuban Pork Recipe, nicknamed “Ropa Vieja,” which means “old clothes, because the shreds of pork and vegetables resemble shredded cloth. This dish is often made with beef, but lots of pork and chicken versions are made as well!

Cuban Pork Ropa Vieja

Prep Time: 20 minutes

Cook Time: 2 hours

Total Time: 2 hours 20 minutes

Servings: 8

INGREDIENTS

2 pounds pork shoulder roast
2 tablespoons olive oil
2 onions thinly sliced
2 bell peppers thinly sliced
6 cloves garlic minced
1/2 cup chicken broth or vegetable broth
2 teaspoons salt
1 tablespoon sweet paprika
2 teaspoons cumin
1 teaspoon oregano
1 teaspoon black pepper
28 ounces whole tomatoes canned
2 bay leaves
3/4 cup green olives with pimento, halved
2 teaspoons white wine vinegar
cilantro chopped, to serve

INSTRUCTIONS

Heat oil in a large pot over high heat. Add pork roast, and brown on both sides, about 5-7 minutes per side.
Transfer the roast to a baking dish.
In the same skillet, add onions, peppers, and garlic. Saute until softened, and then add salt and spices.
Continue to saute, and add broth and canned tomatoes. Use a spatula to begin breaking up tomatoes, and allow to simmer about 10 minutes.
Add the tomato stew into the baking dish around the pork roast.
Bake on 250º F for 1 hour 45 minutes in the Sharp Superheated Steam Countertop Oven.
If baking in a traditional oven, cover the baking dish with foil or a lid, and bake on 250º F for 2 - 2 1/2 hours, until the pork shreds very easily.
Remove baking dish from oven, and stir in vinegar and chopped olives. Garnish with cilantro, if desired.

NOTES