Puerco Ropa Vieja (Braised Pork in Spicy Tomato and Pepper Sauce) – Rachael Ray

Ingredients

• 4 pounds boneless pork shoulder
• Extra virgin olive oil (EVOO), for drizzling
• Salt and pepper
• 1 large onion, root end attached, peeled and quartered
• A few ribs celery, coarsely chopped
• 2 carrots, peeled and coarsely chopped
• 4 large cloves garlic, crushed
• 2 large fresh bay leaves
• About 2 quarts water
• A handful of cilantro (bright flavor) or flat leaf parsley (grassy flavor)
• 2-3 sprigs fresh oregano, leaves stripped and chopped
• 2 tablespoons extra virgin olive oil (EVOO)
• 3 medium bell peppers, 1 each of green, red and yellow, seeded and chopped
• 1 large red onion, chopped
• 4 cloves garlic, chopped
• 1 Fresno chili pepper or jalapeño pepper, seeded and finely chopped
• 1 1/2 teaspoons cumin (half a palmful)
• 1 sprig fresh oregano, finely chopped
• 1/2 cup fresh cilantro or parsley leaves (about a handful), finely chopped
• 1/2 cup pimento-stuffed Spanish olives, chopped
• About 3 tablespoons tomato paste
• 1 can crushed or diced tomatoes (15 ounces)