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!
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A Delicious Cuban Shredded Pork Recipe
Ropa Vieja is a Cuban shredded beef dish. The beef is slow roasted in the oven with a stew of tomatoes, peppers, and onions, and then shredded. The dish often has olives and a bright splash of vinegar, and is served with rice, beans and cilantro.
This variation uses a pork roast rather than beef. The pork is browned, then baked in the stew until it’s tender and falls apart.
The process is simple, but the dish needs to bake for several hours. Plan ahead, and have a cozy meal ready to enjoy in the evening!
What You’ll Need
- Pork Sirloin Roast (I buy heritage breed or pastured pork products)
- Avocado Oil
- Salt & Pepper
- Bell peppers (I like to use yellow and orange)
- Canned whole tomatoes
- Cumin, Oregano, and Bay Leaves
- Manzanilla Olives (or your favorite pitted green olives)
How to Make Cuban Pork Ropa Vieja
Step 1: Into a large skillet, add olive oil, onions, garlic, and pepper. Saute for about 5 minutes, until beginning to soften. Add the whole tomatoes, along with juice and spices, and simmer for about 10 more minutes. Place the softened vegetables in a large casserole dish or dutch oven.
Step 2: Rinse the skillet, and add avocado oil. Brown the pork roast over medium high heat, seasoning generously with salt and pepper. Nestle the pork roast in the vegetable mixture.
How to Serve Cuban Pork Ropa Vieja
Traditionally, Ropa Vieja is served with rice, beans, and fried plantains, called maduros.
These flavors work well and make a great family dinner.
If you’re looking to make this a lighter meal, try:
Whole30 or Paleo Ropa Vieja: This recipe is already Whole30. Simply serve the Cuban Pork stew with cauliflower rice or as a stew garnished with avocado.
Other Baked Pork Recipes
Cuban Pork Ropa Vieja
- 2 tablespoons olive oil or avocado oil
- 2 pounds pork shoulder roast or pork sirloin roast
- 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
- 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.