Ropa Vieja (Healthy Rican Style) Recipe (with Video)

Prepare the meat and broth
1. Add the meat to a large pot, and cover with water.
2. Add the cilantro, bay leaf, onions, garlic clove, carrot and adobo.
3. Bring the water to boil over high heat.
4. Cover, reduce the heat to low and simmer for 2 hours.
5. Note: You may also use a slow cooker for the meat and broth. You’d have to do this in the morning to ensure dinner is ready in time. Follow the same process, add all the meat and other ingredients to the crockpot and cook on low for 8 hours, or on high for 3-4 hours.
6. Remove the meat from the pot and set aside.
7. Save ½ cup of the broth for the sauce, and save the rest for other recipes.
Prepare the sauce
1. Using a mortar and pestle, mash the garlic, adobo, sazón, oregano into a paste.
2. Over medium heat, add the oil in a large skillet.
3. Saute the onion and peppers for about 3 minutes.
4. Reduce the heat and stir in the garlic with seasonings and bay leaf.
5. Cook for 2 minutes and add the tomato sauce, broth, wine, vinegar and olives.
6. Simmer for 5 minutes.
7. While the sauce is cooking, carefully shred the meat with 2 forks, or using your fingers if the meat is not too hot.
8. Add the meat to the sauce, cover and simmer for approximately 20 minutes and make sure the flavors combine.
9. Remove the bay leaf, serve and garnish with pimientos. Or transfer to a serving dish and then garnish.
10. Enjoy with a side of white rice, black beans, and/or cooked plantains.