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Slow Cooker Cuban Ropa Vieja

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Slow Cooker Cuban Ropa Vieja
Submitted by:
Makes: 6 servings adjust
Traditional Ropa Vieja is made using flank steak. I chose to substitute a small pork roast as a cost saving measure. While not entirely authentic, the flavor was spot on and it came out really good!

The original recipe as sourced used a 2 1/2-3 lb bottom round roast, red wine in place of the white, included 2 tsp of chili powder and did not include the orange juice or oregano.



  • 1 large Green Bell Pepper, chopped
  • 1 medium Yellow Onion, chopped
  • 3 cloves Garlic, pressed

Step 1

Combine bell pepper, onion, and garlic and place in the slow cooker.


  • 3 pounds Boneless Pork Shoulder, i used the swift premium petite pork roast for the slow cooker

Step 2

Remove as much excess fat on the outside of the pork roast as you can. Your finished dish will use the accumulated juices and will not be drained or skimmed so you don't want a lot of fat.

Step 3

Lay the roast on top of the vegetables in the slow cooker.


  • 8 ounces Tomato Sauce
  • 2 teaspoons Ground Cumin
  • 1 teaspoon Dried Oregano
  • 12 cup Dry White Wine, i used chardonnay
  • 13 cup Orange Juice
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Ground Black Pepper

Step 4

In a separate bowl, combine tomato sauce, cumin, oregano, wine, orange juice, salt, and black pepper and mix well. Pour mixture over the roast.


  • 2 Bay Leaves

Step 5

Tuck the bay leaves down into the tomato sauce mixture.

Step 6

Cover and cook on HIGH for about 6 hours.

Step 7

Turn slow cooker to LOW and cook for an additional hour.

Step 8

Turn off slow cooker. Carefully remove roast from slow cooker and move to a platter. It will be falling apart at this point. Shred all of the roast by pulling it apart with 2 forks.

Step 9

Return the shredded meat to the slow cooker. Stir the shredded meat to combine with the sauce that’s in the slow cooker. Allow to sit, covered, for about 15 minutes.

Step 10

Serve over rice along with some black beans!
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