Ropa Vieja Sauce

  • 2 ½ lbs Fully Cooked Pork Shoulder, shredded
  • 1 cup diced yellow onion
  • 1 cup diced red pepper
  • 1 cup diced green pepper
  • 1 teaspoon fresh minced garlic
  • 1 lime juiced
  • 1 cup crushed tomatoes
  • 1 tablespoon tomato paste
  • 1 cup chicken stock
  • ½ cup diced carrot
  • ½ cup diced celery
  • 2 bay leaves
  • 1 small diced jalapeno without seeds
  • 1 pinch cumin, oregano, allspice, salt
  • ½ cup sliced pimento stuffed green olives, divided

Pickled Red Onion

  • 1 red onion, julienned
  • 2 cups rice wine vinegar
  • 2 tablespoons sugar

Plantain Tostone

  • 4 green plantains, peeled and quartered
  • 1 gallon peanut oil (or other frying oil)
  • granulated garlic to taste
  • salt to taste
  • ⅓ cup rice vinegar
  • 3 tablespoons honey
  • ½ cup minced garlic
  • 2 shallots, minced
  • 2 inch piece ginger, peeled and minced



Roasted & Seared Pork Shoulder

Meal Course:

Dinner, Lunch

Dish Type:



  1. For Pork Ropa Vieja Sauce, add all ingredients into sauce pot except olives. Simmer until vegetables are soft and sauce is thick. If sauce becomes too thick, thin with unsalted chicken stock.
  2. Add shredded pork shoulder until mixture is thoroughly incorporated and pork is slightly moist.
  3. Incorporate half the olives to the mixture.
  4. For pickled red onion, dissolve sugar into hot vinegar on stove top in a pot.
  5. Pour over top of red onions and let sit for 2 hours.
  6. Heat oil to 325°F. Fry plantains until there is a crust formed on the outside but soft on the inside. Remove and flatten into coin size chips; fry again until crunchy and golden brown. Season with salt and garlic.
  7. Place each tostone onto plate and top with Pork Vieja. Garnish with chopped cilantro, diced tomato, pickled red onion, remaining olives, and aioli or salsa.