Ropa Vieja

Proper Cuban black beans are made with virtually the same tomato sauce, so stock up on the ingredients and get yourself an easy side dish.

Ingredients

3–5 lbs boneless pork shoulder

2 tbsp canola oil

2 large onions, chopped

2 red bell peppers, chopped

2 tbsp salt

8 garlic cloves, finely grated

1/2 cup dry red wine

4 tsp sweet paprika

2 tbsp dried Mexican or Italian oregano

2 tsp ground cumin

1 tsp freshly ground black pepper

1/2 tsp cayenne pepper

1 (28-oz) can whole peeled tomatoes

2 bay leaves

3/4 cup pimiento-stuffed Spanish olives, halved crosswise

2 tsp distilled white vinegar

Preparation

1. Pat the pork dry with paper towels. Heat the oil in a large Dutch oven or heavy ovenproof pot over high heat. Working in batches if needed, sear the pork shoulder, turning occasionally, until deeply browned on all sides, 5–7 minutes per side. Transfer to a plate.

2. Place a rack in the lower third of the oven and preheat to 250°F. In the same pot over medium heat, add the onion, bell peppers, and salt and cook, stirring occasionally, until softened and beginning to brown, 12–14 minutes. Add the garlic and cook, stirring frequently and scraping the bottom of the pot, until the vegetables are golden brown, 3–5 minutes. Pour in the wine and cook, stirring, until evaporated. Add the paprika, oregano, cumin, black pepper, and cayenne and cook, stirring constantly, until the spices are fragrant, about 1 minute. Add the tomatoes and coarsely crush them with a spoon — they will continue to break down as they cook. Bring to a boil and cook, stirring occasionally, until the liquid has reduced by half, about 5 minutes.

3. Nestle the pork shoulder into the tomato mixture and tuck the bay leaves in on either side. Cover tightly and transfer to the oven. Braise until the meat is completely tender and shreds easily when pulled with a fork, 2 1/2–3 hours. Let cool for 15 minutes.

4. Skim the excess fat from the surface of the sauce. Discard the bay leaves. Using two forks, shred the pork directly in the pot, pulling it apart into long strands and stirring it into the sauce. Stir in the olives and vinegar. Taste and adjust seasoning. Divide among plates and serve.