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
- 1 1/4 cup low-sodium beef broth
- 2 green bell peppers sliced
- 1 large onion chopped
- 1/4 cup tomato paste
- 3 garlic cloves chopped
- 3/4 tsp kosher salt
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 boneless pork shoulder trimmed and cut into 3-inch pieces
- 1 cup pimiento-stuffed olives sliced
- 1 tbsp distilled white vinegar
- Cilantro leaves for topping
- 8 cup 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.
- 1 1/4 cup low-sodium beef broth
- 1/4 cup tomato paste
- 3/4 tsp kosher salt
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tbsp 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 1 cup pimiento-stuffed olives
- Cilantro leaves, for topping
- 8 cup 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.