Slow Cooker Ropa Vieja
This is a traditional Cuban dish. As a child, I always found it absolutely hilarious that I was eating what translated to “old clothes.” My family traditionally served ropa vieja with plantains (usually maduros) , black beans, and rice, but of course rice and beans are out for me now, so I either eat it plain or over some riced cauliflower.
Servings Prep Time
8servings 10minutes
Cook Time
8hours
Servings Prep Time
8servings 10minutes
Cook Time
8hours
Ingredients
Instructions
  1. Cut the peppers and onion into thin slices.
  2. Place everything into the slow cooker. I usually put some of the vegetables on the bottom, then add the roast, and put the rest of the vegetables and everything else on top.
  3. Cook everything on low for 6-8 hours, or until the roast starts to fall apart. Your house will start to smell of delicious ropa vieja about halfway in. DO NOT give in to the temptation to devour everything at this point; wait until it’s done, and you can thank me later.
  4. When the roast is ready (falling apart) carefully remove it from the slow cooker and place in a large bowl (or on a large plate). Shred the roast with two forks and place everything, including the juices, back into the slow cooker.
  5. Cook on low for another 30 minutes to an hour.
Recipe Notes

Serve this with some riced cauliflower, and if you’re allowed, some tostones (energy mod only for 21DSD!!), for a satisfying Cuban-style meal.