Cooking and Baking

My twist on a Cuban classic

My local supermarket had a sale on boneless pork loins this week and I wanted to try doing something with it. One of my favorite dishes is Ropa vieja, a Cuban braised flank steak, so I figured I would give it a try with this pork loin. The results were great and more cost effective than using flank steak.

About This Recipe

Yield:depends.....
Active time:not too long
Total time:about 4 hours
Special equipment:knives pots

Ingredients

4 Lb. Boneless pork loin
Vegetable oil
Goya Adobo seasoning
1 large onion halved
2 large Spanish onions cut in half & sliced
1 lg. Green bell pepper sliced
7 - 10 cloves garlic chopped
14.5 oz. Can diced tomatoes w/ juices
1 TBS. Tomato paste
Salt & pepper to taste
Handful chopped cilantro

Procedures

Season porkloin with adobo on all sides. Heat oil in large pot and sear porkloin on all sides. Remove porkloin from pot & discard all but 2 TBS oil. Add halved onion and return porkloin to the pot & add enough water to cover. Bring to a boil, cover & simmer for about 3 - 4 hours. Remove pork from pot & reserve about 1 cup of the cooking liquid. Heat a few TBS. oil in a large saute pan and add onion & green pepper & cook until just softened. Add garlic and saute a few more minutes. Stir in tomato paste and diced tomatoes. Season with salt & pepper. Pour in the cup of cooking liquid, stir well and taste to adjust seasoning and bring to a simmer. While the sauce is simmering pull the pork apart using 2 forks. Add the shredded pork to the sauce and stir to combine. Once warmed through garnish with chopped cilantro and serve with white rice & whatever other sides you desire. Enjoy

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