Cuban pork ropa vieja on a plate next to a fork.
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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.
Prep Time20 mins
Course: Main Course
Cuisine: Cuban
Keyword: Dairy-Free Dinners, dinner, Lunch, Mindful Dish, Ropa Veija
Servings: 8 People
Calories: 189kcal



  • 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.