Cuban-Style Pulled Pork with Olives
- 15m Prep Time
- 50m Cook Time
- 2h Ready In
This Cuban-style pulled pork is cooked in an Instant Pot with bell peppers, onions, and spices, then finished with olives and vinegar. Serve over yellow rice for a flavorful meal.
Ingredients
- 296 ml low-sodium beef broth
- 2 green bell peppers sliced
- 1 large onion chopped
- 59.1 ml tomato paste
- 3 garlic cloves chopped
- 3.7 ml kosher salt
- 14.8 ml ground cumin
- 14.8 ml dried oregano
- 1 boneless pork shoulder trimmed and cut into 3-inch pieces
- 237 ml pimiento-stuffed olives sliced
- 14.8 ml distilled white vinegar
- Cilantro leaves for topping
- 1.89 L cooked yellow rice for serving
Nutrition (per serving, estimated)
Estimated based off 10 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 241 mg
- Iron: 11.9 mg
- Magnesium: 90.7 mg
- Phosphorus: 391 mg
- Potassium: 825 mg
- Zinc: 3.49 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 296 ml low-sodium beef broth
- 59.1 ml tomato paste
- 3.7 ml kosher salt
- 14.8 ml ground cumin
- 14.8 ml dried oregano
- 14.8 ml distilled white vinegar
Prepare
- Slice 2 green bell peppers
- Chop 1 large onion
- Chop 3 garlic cloves
- 1 boneless pork shoulder, trimmed and cut into 3-inch pieces
- Slice 237 ml pimiento-stuffed olives
- Cilantro leaves, for topping
- 1.89 L cooked yellow rice, for serving
Let's Cook
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Step 1.
In the Instant Pot, combine the low-sodium beef broth and sliced green bell peppers. Cover and lock the lid. Cook on high pressure for 0 minutes (the pot will come to pressure and immediately release). Use the quick release method to release the pressure. Using a slotted spoon, transfer the bell peppers to a bowl and set aside.
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Step 2.
Add the chopped onion, tomato paste, chopped garlic, kosher salt, 2½ teaspoons ground cumin, and 2½ teaspoons dried oregano to the pot. Stir to combine. Add the pork pieces and press them down to submerge in the liquid.
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Step 3.
Cover and lock the lid. Cook on high pressure for 50 minutes. After cooking, let the pressure release naturally for 15 minutes, then release any remaining pressure using the quick release method.
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Step 4.
Transfer the pork to a cutting board. Skim off and discard any fat from the liquid in the pot. Using two forks, shred the pork into bite-sized pieces. Return the shredded pork to the pot along with the sliced pimiento-stuffed olives, distilled white vinegar, remaining ½ teaspoon cumin, remaining ½ teaspoon oregano, and the reserved cooked bell peppers. Stir to combine. Cover and let stand for 5 minutes, or until heated through.
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Step 5.
Top the pulled pork with cilantro leaves and serve with cooked yellow rice.