Cuban-Style Pulled Pork With Olives

By The Good Housekeeping Test KitchenPublished: Mar 10, 2016

Jump to recipe

Mike Garten

Yields:

Total Time:

3 hrs 45 mins

Whip up this Cuban-style dish, and dinner will be far from boring.

Advertisement - Continue Reading Below

Ingredients

2 Tbsp. vegetable oil
2 medium green peppers, seeded and sliced
1 medium onion, sliced
3 cloves garlic, chopped
2 tsp. ground cumin
2 tsp. dried oregano
2 cups lower-sodium beef broth
1 can (6 oz.) tomato paste
1 boneless pork shoulder (about 4 pounds), trimmed of excess fat and cut into quarters
1 cup pimiento-stuffed olives, sliced
1 Tbsp. white (distilled) vinegar
8 cups cooked yellow rice, for serving
Cilantro leaves, for garnish

Directions

1. Step 1Preheat oven to 350 degrees F. In 6- to 7-quart oven-safe saucepot, heat oil on medium heat. Add peppers, onion, garlic and 1⁄4 teaspoon salt. Cook 10 minutes, stirring occasionally. Add cumin and oregano; cook 1 minute, stirring.
2. Step 2In bowl, whisk broth and tomato paste; add to pot along with pork. Heat to simmering. Cover and place in oven; cook 2 1⁄2 to 3 hours or until pork is very tender.
3. Step 3Transfer pork to large bowl. Remove and discard solid fat. Transfer vegetable mixture to large fat separator; remove and discard fat.
4. Step 4With forks, shred pork and return to pot along with vegetable mixture. Stir in olives and vinegar. Reserve 3 cups pork mixture.
5. Step 5Serve remaining pork with yellow rice and cilantro.

Wondering what to do with the reserves? Check out our next-day recipe for leftovers.

Nutritional Information (per serving): Calories 345; Protein 19g; Carbohydrate 38g; Total Fat 12g; Saturated Fat 4g; Dietary Fiber 2g; Sodium 1065mg

Advertisement - Continue Reading Below