Ropa Vieja:


Preparation Time:  approximately 10 minutes

Cooking Time:  8 hours

Serving Size: approx.1 cup total mixture (meat and sauce); makes 6-8


1.5-2 pound     pork roast, cut into quarters (you may also use beef)

1 cup               onion (yellow), diced

1                      shallot, minced

1                      green bell pepper, diced

1                      red bell pepper, diced

6 oz                 tomato sauce, no salt added

2 cups              diced tomatoes, no salt added (with liquid)

1 TB                tomato paste, no salt added

1                      habanero pepper, minced (optional)

1 TB                cumin

1 TB                thyme, dried

1 TB                oregano, dried

1.5 TB             garlic, minced

2 tsp.                coriander powder

1 TB                chili powder

2                      bay leaves

1 TB                salt

1 TB                sugar granules (raw)

1 tsp.                cayenne pepper (optional)

1 cup               peas, frozen (thawed)

¼ cup               scallions, sliced (optional)

¼ bunch           cilantro sprigs (optional)


Preheat slow cooker to high. Combine tomato sauce, diced tomatoes, spices/seasonings, and salt/sugar. Mix in onion, shallot, bell peppers, and habanero. Add to slow cooker.

Add pork/beef chunks and toss well. Cook on high for 8 hours/until pork reaches an internal temperature of 155 degrees or higher. Remove from slow cooker and shred using two forks. Add back to sauce along with 1 cup peas and mix well. Continue cooking ON LOW HEAT for an additional hour.

Storage and Turn-out

Serve 1 cup mixture. Garnish with cilantro sprig and/or chopped scallions.


This dish pairs well with ½ cup prepared quinoa or saffron rice, black beans, and sliced pan-fried plantains.