Ingredients

The following ingredients have 4 Servings
  • For the Pork:
  • 4 pounds boneless pork shoulder
  • Extra virgin olive oil (EVOO)
  • for drizzling
  • Salt and pepper
  • 1 large onion
  • root end attached
  • peeled and quartered
  • A few ribs celery
  • coarsely chopped
  • 2 carrots
  • peeled and coarsely chopped
  • 4 large cloves garlic
  • crushed
  • 2 large fresh bay leaves
  • About 2 quarts water
  • A handful of cilantro (bright flavor) or flat leaf parsley (grassy flavor)
  • 2-3 sprigs fresh oregano
  • leaves stripped and chopped
  • For the Sauce:
  • 2 tablespoons extra virgin olive oil (EVOO)
  • 3 medium bell peppers (1 each of green
  • red and yellow)
  • seeded and chopped
  • 1 large red onion
  • chopped
  • 4 cloves garlic
  • chopped
  • 1 Fresno chili pepper or jalapeno pepper
  • seeded and finely chopped
  • 1 1/2 teaspoons cumin (half a palmful)
  • 1 sprig fresh oregano
  • finely chopped
  • 1/2 cup fresh cilantro or parsley leaves (about a handful)
  • finely chopped
  • 1/2 cup pimento-stuffed Spanish olives
  • chopped
  • About 3 tablespoons tomato paste
  • 1 can crushed or diced tomatoes (15 ounces)
  • Serve with 25 to 30 3-inch slider rolls
  • split
  • or 4- to 5-inch flour tortillas
  • Suggested toppings:
  • Red onions
  • thinly sliced and dressed with the juice of 1 lime and salt and pepper

Instruction

  • Season the meat with salt and pepper and drizzle all over with EVOO
  • Place a large Dutch oven over medium-high heat with two turns of the pan of EVOO
  • Add the pork to the pan and brown all over, about 4- 5 minutes on each side
  • Remove the pork to a platter and add the onion, celery, carrots, garlic and bay leaves to the pot and saut for 3-5 minutes
  • Add the water to the pot (the liquid should come two-thirds of the way up the pork) and scrape the bottom of the pot to loosen the brown bits
  • Add the cilantro or parsley and oregano
  • Bring to a boil, then reduce the heat to simmer
  • Cover and cook for 2 1/2-3 hours, or until fork tender
  • Turn off the heat and let rest for 30 minutes
  • Remove the pork to a shallow platter and shred with forks; cover and reserve
  • Strain the braising liquid and return it to the pot
  • Reduce over medium-high heat until slightly thickened, about 30 minutes more
  • Meanwhile, place a deep saut pan over medium-high heat with two turns of the pan of EVOO
  • Add the bell peppers, onion, garlic, and Fresno chili pepper to the EVOO and season with cumin, oregano, salt and pepper
  • Cook for about 8-10 minutes, or until softened
  • Add the cilantro or parsley, olives and tomato paste and stir for another minute
  • Deglaze the pan with the reduced braising liquid and stir in the tomatoes
  • Add in the shredded pork and simmer for a few more minutes to allow the pork to soak in the sauce
  • Serve the Puerco Ropa Vieja as sliders with 3-inch split rolls or as soft tacos with small charred flour tortillas
  • Top the pork with red onions dressed with lime juice and pickled jalapeo peppers, for garnish