I make this in a pressure cooker, and it comes out perfect after just 30-40 minutes. Yummy!

This dish was great. It came almost exactly like the restaurant version. Instead of cilantro I used 2 tablespoons of fresh sofrito. I also marinated the meat over night seasoned with some adobo, garlic powder, onion powder, and red wine vinegar. My daughter who is every picky loved it and had it for lunch dinner again the next day!

Delicious recipe but the cilantro can be omitted as it's not traditional to Cuban cuisine- tho' it has gained popularity by tv and online chefs/cooks due to the popularity of Mexican food in this country. It may be someone's personal favorite but it's not traditional and can definitely be omitted from this recipe.

This was a great dish. I served it with black beans and rice and it was a hit. Even the picky kids ate this one! I think this one will be in our regular rotation.

Great, simple, another crock pot recipe keeper! I omitted the peppers (they don't sit well with my husband or I anymore). I served it over brown rice......YUMMY! It would also be great on a bulky roll. My picky husband like it too. Too watery for a tortilla.

Easy recipe for the slow cooker. This is definitely an "even better the next day" dish. I usually omit the cilantro because, well, I never have it on hand. I also use either red wine vinegar or cider vinegar since they add a little extra flavor

So delicious!!! I used the chuck roast and sazon goya like some other people suggested. I made this for a party for the first time--but it was a hit, everybody loved it. Now I'm making it again tonight. Thank you for sharing this fabulous recipe!!

I made this once a LONG time ago... and my sister in law STILL calls me for the recipe. YUMMY!!!!

My parents were born and raised in Cuba and never had any foods with cilantro in them on the island. While this is an edible dish, and quite tasty, I wouldn't necessarily call it Cuban.

my garndmother is Cuban and makes Ropa Vieja. When I told her I made it ...she tried it and loved it. This recipe just might be as good as hers. Love it , love it, love it. Only suggestion is...if you want it a little saucier....add more tomato sauce...we like it that way. Mmmmmm

This was very similar to the ropa vieja we order in our favorite restaurants. My husband really loved it, gives it five stars, but I only consider it a four-star dish. I found it a bit too tomatoey for my preference. If I make it again, which I probably will, I will leave out either the tomato sauce, or half of the tomato paste. The combo of both was too much. I also used much more garlic, six cloves, than the recipe called for and it could use even more than that. I'll add about eight cloves next time. I also left out most of the cumin because it's such an overpowering spice. I used 1/4 tsp.

Excellent!! I made it just as the recipe indicates but with more garlic, cumin & cilantro. The meat was very tender & easy to shred after 3 hours on high and a couple more on low. I served it over white rice & black beans w/some more fresh cilantro on top. Really delicious!! We don't have any Cuban restaurants in Southern Ohio so it was a real treat. Next time I'm going to try to find a recipe for fried plantains to go with it!!!

This recipe is tasty, but for the purists out there -- Cubans do not eat tortillas, sour cream, cheese, etc. Ropa vieja would be served over white rice, with a side of black beans and fried sweet plantains. =) That's what I recommend -- I'm Cuban! =)

This was awesome...very authentic Cuban cuisine. I recommend cooking 3 hours on high and 4 more on low, the meat just comes apart. Excellent with rice and beans and a mojito. Thanks!!!

This recipe is to die for! I can create a meal that tastes just like I've been to an authentic Cuban restaurant. The only suggestions that I would make are: 1. you don't need to go out and buy fresh cilantro, that will only go to waste in your fridge - the recipe is just as good without it!, 2. If you don't like too much of a tomato flavor, I would suggest using less tomato sauce and more beef broth. Either way, the recipe is great!