Easy Cuban-Style Pulled Pork With Olives

Let's Cook

1. 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.

2. Step 2.

   Stir in 2 teaspoons ground cumin and 2 teaspoons dried oregano; cook for 1 minute, stirring constantly, until fragrant.

3. 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.

4. 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.

5. 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.

6. 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.

7. Step 7.

   Serve the remaining pork over 8 cups cooked rice, topped with fresh cilantro leaves.