Cuban-Style Pulled Pork With Olives
- 25m Prep Time
- 3h Cook Time
- 3h Ready In
This Cuban-style pulled pork is slow-cooked with bell peppers, onions, and olives, then served over rice. The pork becomes tender and flavorful, with a tangy finish from vinegar and olives.
Ingredients
- 29.6 ml vegetable oil
- 2 medium green bell peppers seeded and sliced
- 1 medium onion sliced
- 3 clove garlic chopped
- 2.46 ml salt
- 9.86 ml ground cumin
- 9.86 ml dried oregano
- 473 ml low-sodium beef broth
- 1 tomato paste
- 1 boneless pork shoulder (about 4 pounds) trimmed of excess fat and cut into quarters
- 237 ml pimiento-stuffed olives sliced
- 14.8 ml white (distilled) vinegar
- 1.89 L cooked rice
- Cilantro leaves
Nutrition (per serving, estimated)
Estimated based off 11 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 155 mg
- Iron: 5.49 mg
- Magnesium: 79.3 mg
- Phosphorus: 260 mg
- Potassium: 826 mg
- Zinc: 3.24 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml vegetable oil
- 2.46 ml salt
- 9.86 ml ground cumin
- 9.86 ml dried oregano
- 473 ml low-sodium beef broth
- 1 tomato paste
- 14.8 ml white (distilled) vinegar
- 1.89 L cooked rice
- Cilantro leaves
Prepare
- 2 medium green bell peppers, seeded and sliced
- Slice 1 medium onion
- Chop 3 clove garlic
- 1 boneless pork shoulder (about 4 pounds), trimmed of excess fat and cut into quarters
- Slice 237 ml pimiento-stuffed olives
Let's Cook
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Step 1.
Preheat the oven to 350°F. Heat 2 tablespoons vegetable oil in a 6- to 7-quart oven-safe saucepot over medium heat. Add 2 sliced green bell peppers, 1 sliced onion, 3 chopped garlic cloves, and ½ teaspoon salt. Cook, stirring occasionally, for 10 minutes until the vegetables are softened.
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Step 2.
Stir in 2 teaspoons ground cumin and 2 teaspoons dried oregano; cook for 1 minute, stirring constantly, until fragrant.
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Step 3.
In a large bowl, whisk together 2 cups low-sodium beef broth and 1 (6-ounce) can tomato paste until smooth. Add the broth mixture to the pot along with 4 pounds boneless pork shoulder (trimmed of excess fat and cut into quarters). Bring the liquid to a simmer on the stovetop.
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Step 4.
Cover the pot and transfer it to the preheated oven. Cook for 2½ to 3 hours, until the pork is very tender and easily pulls apart with a fork.
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Step 5.
Remove the pot from the oven. Transfer the pork pieces to a large bowl. Discard any visible fat from the pork. Pour the vegetable mixture from the pot into a large fat separator; discard the fat that rises to the top.
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Step 6.
Using two forks, shred the pork into bite-sized pieces. Return the shredded pork to the pot along with the defatted vegetable mixture. Stir in 1 cup sliced pimiento-stuffed olives and 1 tablespoon white vinegar. If making empanadas, reserve 3 cups of the pork mixture for that recipe.
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Step 7.
Serve the remaining pork over 8 cups cooked rice, topped with fresh cilantro leaves.