Ropa Vieja: Slow-Cooker Recipe

Preparation Time:  approximately 10 minutes

Cooking Time:  8 hours

Serving Size: approx.1 cup total mixture (meat and sauce); makes 6-8

Ropa Vieja: Slow-Cooker Recipe


1.5-2 pound     pork roast, cut into quarters (you may also use beef)

1 cup onion (yellow), diced

1 shallot, minced

1 green bell pepper, diced

1 red bell pepper, diced

6 oz tomato sauce, no salt added

2 cups diced tomatoes, no salt added (with liquid)

1 TB tomato paste, no salt added

1 habanero pepper, minced (optional)

1 TB cumin

1 TB thyme, dried

1 TB oregano, dried

1.5 TB garlic, minced

2 tsp coriander powder

1 TB chili powder

2 bay leaves

1 TB salt

1 TB sugar granules (raw)

1 tsp cayenne pepper (optional)

1 cup peas, frozen (thawed)

¼ cup scallions, sliced (optional)

¼ bunch cilantro sprigs (optional)


Preheat slow cooker to high. Combine tomato sauce, diced tomatoes, spices/seasonings, and salt/sugar. Mix in onion, shallot, bell peppers, and habanero. Add to slow cooker.

Add pork/beef chunks and toss well. Cook on high for 8 hours/until pork reaches an internal temperature of 155 degrees or higher. Remove from slow cooker and shred using two forks. Add back to sauce along with 1 cup peas and mix well. Continue cooking ON LOW HEAT for an additional hour.

Storage and Turn-out

Serve 1 cup mixture. Garnish with cilantro sprig and/or chopped scallions.


This dish pairs well with ½ cup prepared quinoa or saffron rice, black beans, and sliced pan-fried plantains.