Cuban Pork Ropa Veija
A classic Cuban dish made with pork. A pork roast is browned, and then slowly baked until it's falling apart in a stew of tomatoes, peppers, onions, and olives. Serve with rice and black beans for a classic Cuban meal, or go low carb with cauliflower rice.
Servings: 8 People
- 2 bell peppers thinly sliced
- 2 onions thinly sliced
- 2 tbsp olive oil
- 2 lbs pork shoulder roast
- 1/2 cup chicken broth or vegetable broth
- 6 cloves garlic minced
- 2 tsp salt
- 1 tbsp sweet paprika
- 2 tsp cumin
- 1 tsp oregano
- 2 bay leaves
- 28 oz whole tomatoes canned
- 1 tsp black pepper
- 3/4 cup green olives with pimento, halved
- 1/2 cup 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 the oven, and stir in vinegar and chopped olives. Garnish with cilantro, if desired.