Guava Q Lechon Or Chicken Ropa Vieja Recipe

Trim and season

Pat the pork shoulder or chicken thighs dry with paper towels. Trim excessive fat. Rub the meat evenly with 2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder and 2 tbs olive oil. Let rest at room temperature for 20–30 minutes while you prepare the sauce.

In a medium saucepan set over medium heat add 1 tbs olive oil (if needed) and the finely chopped onion. Cook, stirring, until translucent, about 5 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant. Stir in the guava paste (cut into chunks if using paste), ketchup, and brown sugar. As the paste melts, stir to combine.

Add apple cider vinegar, soy sauce, lime juice, ground cumin, smoked paprika, crushed red pepper flakes and 1 cup water. Bring to a gentle simmer, breaking up any remaining guava paste lumps with a spoon. Simmer 10–12 minutes, stirring occasionally, until glossy and slightly thickened. Taste and add 1 tsp salt or more as needed. If sauce is too thick for brushing or coating, add up to 1/2 cup more water to reach desired consistency.

Remove from heat. If you prefer a smooth sauce, carefully transfer to a blender or use an immersion blender and purée until smooth. Return to pan and keep warm.

Option A — Guava Q Lechon (Roast pork)

Preheat oven to 325°F (160°C). Place the seasoned pork shoulder on a rack in a roasting pan fat-side up. Roast, uncovered, for 2 to 2 1/2 hours, or until internal temperature reaches 195–200°F (for pull-apart tender) or 145°F for sliceable pork. Every 20–30 minutes during the last hour, brush generous layers of the warm Guava Q sauce over the top so the exterior caramelizes. If surface is browning too fast, tent loosely with foil. Once done, let rest 15–20 minutes before slicing or shredding. Reserve extra sauce for serving.

Option B — Guava Q Chicken (Roast or pan-sear)

Preheat oven to 400°F (200°C) if roasting. Sear seasoned chicken thighs skin-side down in an ovenproof skillet over medium-high heat 4–5 minutes until skin is golden. Flip and brush with Guava Q sauce. Transfer skillet to the oven and roast 12–18 minutes until internal temp is 165°F. Alternatively, bake on a sheet pan for 25–30 minutes, brushing with sauce twice during cooking. Finish under broiler 1–2 minutes to caramelize, watching carefully. Rest 5 minutes before serving.

Option C — Guava Q Ropa Vieja (Shredded, saucy)

To make a shredded, ropa-vieja-style dish, brown the seasoned pork shoulder in a heavy Dutch oven (2–3 minutes per side) then remove. In the same pot, add the sliced red and green bell peppers and sauté 4–5 minutes until softened. Add the onion and garlic (if any left) and cook 2–3 minutes. Return the pork to the pot and pour in the Guava Q sauce, add bay leaf, olives and capers if using. Add enough water or low-sodium stock to cover about 2/3 of the meat. Bring to a simmer, cover, and braise in a 325°F (160°C) oven for 2–2 1/2 hours until fork-tender, or simmer on low on stovetop for 2–2 1/2 hours. Remove meat, shred with two forks, discard bay leaf, return shredded meat to the pot and simmer uncovered 10–15 minutes to concentrate flavors and thicken sauce. Stir in chopped cilantro/parsley, adjust salt. Serve over rice or in tortillas.

For lechon-style pork: slice or pull the rested pork. Spoon additional warm Guava Q sauce over the slices. Garnish with chopped cilantro or parsley and serve with rice and lime wedges.

For chicken: serve whole thighs or slice/shred and toss with remaining warm sauce. Garnish with chopped herbs and serve with tortillas or rice.

For Ropa Vieja: spoon the shredded saucy meat over rice, top with extra sliced olives or capers if desired, and serve with warm tortillas and lime wedges.