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Ropa Vieja Recipe

Name: Yats ROPA VIEJA Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: Cuban
Ingredients: 2 lbs pork shoulder (boneless); 6 count garlic cloves (minced); 2 tsp ground cumin; 1 tsp dried oregano; 1 tsp smoked paprika; 1 tsp ground black pepper; 2 tsp kosher salt; 2 tbsp olive oil; 2 tbsp fresh lime juice; 1 count yellow onion (large, thinly sliced); 1 count red bell pepper (thin strips); 1 count green bell pepper (thin strips); 2 count carrots (medium, sliced 1/4 in rounds); 2 count bay leaves; 3 tbs dry white wine; 1.5 cups tomato sauce (or crushed tomatoes); 1 cup beef or chicken stock; 2 tbsp tomato paste; 0.5 cup green olives (pitted, halved); 0.25 cup black olives (pitted, halved); 2 tbsp capers (rinsed); 0.5 tsp dry oregano (optional garnish); 2 tbsp fresh cilantro or parsley (chopped, for garnish); 4 count fresh lime wedges (for serving); 4 cups cooked white rice (to serve)

Inspired by Yats

Time2h 30m

Serves4

A CUBAN-STYLE TOMATO STEW OF PULLED PORK, CAPERS, GREEN AND BLACK OLIVES, ONIONS, CARROTS AND WHITE WINE.

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Ingredients

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Meat & Marinade

2 lbs pork shoulder (boneless)

6 count garlic cloves (minced)

2 tsp Ground cumin

1 tsp Dried oregano

1 tsp Smoked paprika

1 tsp ground black pepper

2 tsp kosher salt

2 tbsp olive oil

2 tbsp Fresh lime juice

Vegetables & Aromatics

1 count yellow onion (large, thinly sliced)

1 count red bell pepper (thin strips)

1 count green bell pepper (thin strips)

2 count carrots (medium, sliced 1/4 in rounds)

2 count bay leaves

Sauce & Liquids

3 tbs dry white wine

1 1/2 cups tomato sauce (or crushed tomatoes)

1 cup beef or chicken stock

2 tbsp tomato paste

Pantry & Seasonings

1/2 cup green olives (pitted, halved)

1/4 cup black olives (pitted, halved)

2 tbsp capers (rinsed)

1/2 tsp dry oregano (optional garnish)

2 tbsp fresh cilantro or parsley (chopped, for garnish)

Finishing

4 count fresh lime wedges (for serving)

4 cups cooked white rice (to serve)

Method

Meat & Marinade

Trim and marinate

Trim excess fat from the pork shoulder and cut into 3–4 large chunks (about 1–1.25 lb pieces). In a large bowl combine minced garlic, cumin, oregano, smoked paprika, black pepper, kosher salt, olive oil and lime juice. Rub marinade all over pork pieces. Cover and refrigerate for at least 30 minutes or up to 4 hours.

Sear the pork

Heat a heavy Dutch oven or large oven-safe pot over medium-high heat. Add 1 tablespoon olive oil. When hot, sear pork pieces 3–4 minutes per side until a deep golden crust forms. Work in batches if necessary. Remove seared pork to a plate and set aside.

Vegetables & Aromatics

Sweat the aromatics

To the same pot, reduce heat to medium and add remaining 1 tablespoon olive oil if needed. Add the sliced onion and cook 5 minutes until translucent and starting to brown. Add sliced carrots and bell pepper strips; cook another 4–5 minutes until softened. Stir in bay leaves.

Sauce & Simmer

Deglaze and build the sauce

Pour the dry white wine into the pot to deglaze, scraping up browned bits with a wooden spoon. Let the wine reduce by half (about 1–2 minutes). Stir in tomato paste and cook 1 minute to concentrate. Add tomato sauce (or crushed tomatoes) and stock; stir to combine and bring to a simmer.

Braise the pork

Return the seared pork pieces to the pot, nestling them into the sauce so they are partially submerged. Bring to a gentle simmer, then reduce heat to low, cover, and simmer gently for 1.5–2 hours until pork is very tender and shreds easily. Alternatively, transfer to a 325°F (163°C) oven and braise covered for 1.5–2 hours.

Shred & Finish

Shred the pork

Remove pork pieces from the pot to a cutting board. Using two forks, shred the meat into long strands, discarding any large pieces of fat or connective tissue. Return shredded pork to the pot.

Add olives and capers

Stir in the halved green and black olives and rinsed capers. Simmer uncovered over medium-low heat 8–10 minutes to let flavors meld and sauce thicken slightly. Taste and adjust seasoning with salt and pepper as needed.

Adjust texture and finish

If the sauce is too thin, simmer a few more minutes uncovered. If too thick, add up to 1/4 cup stock or water. Remove bay leaves. Sprinkle chopped cilantro or parsley and a pinch of dry oregano if desired. Squeeze a bit of fresh lime juice to brighten the flavors just before serving.

Serve

Serve the Ropa Vieja hot over bowls of cooked white rice with lime wedges on the side. Leftovers keep well refrigerated for 3–4 days and reheated gently on the stovetop.