Cooking Cuban

Meal: Pineapple Mojitos, Mojo Pork, Ropa Vieja, Black Beans and White Rice/Sofrito Brown Rice

Pineapple Mojito

  • Fresh Pineapple (or fruit of your choice)
  • Fresh mint leaves
  • White sugar or mint simple syrup
  • Seltzer
  • Coconut rum (optional)


Muddle the mint leaves in a tall glass. Add In some fresh fruit and continue to muddle. Add alcohol if desired, as well as the simple syrup and top with seltzer. Garnish glass with a mint leaf or fruit skewer.

Ricky’s Black Beans

  • 4 cups cried black beans
  • 1 quart beef stock
  • 2 cups sofrito
  • ham bone (remember to save these in the freezer for occasions like this!)
  • 1 cup olives
  • 1/2 cup olive juice
  • 2 bay leaves
  • 2-3 cups water
  • salt & pepper to taste


Soak the black beans overnight, remove water and place beans in pot with beef stock with sofrito, olive juice, bay leaves & salt/pepper to taste. Add olives, cover and cook medium/high heat. Add 2-3 cups of water or until ham bone is fully submerged and cook for for 5 hours.

Mojo Pork

  • Pork shoulder
  • 2 lemons
  • 2 limes
  • 6 oranges
  • 1/2 cup oregano
  • 1/2 cup vinegar
  • 2 tbsp liquid gold
  • 1 tbsp spice rub
  • salt & pepper to taste

Spice Rub:

  • 1/2 tbsp anise
  • 1/2 tbsp coriander
  • 1/2 tbsp cumin
  • 1/2 tbsp fennel


First make the spice rub by toasting the spices, then place them in a spice grinder. Take 1 tbsp of the spice rub for the mojo. Squeeze citrus fruits into a bowl and mix with spice rub and the other remaining ingredients. Pour mojo mixture over pork shoulder in a pan and cover with aluminum foil. Cook in oven for approx. 10-12 hours at 225º.

Ropa Vieja


Ropa vieja in Spanish means, “old clothes”. Legend has it that an old poor man didn’t have the money needed to buy ingredients to feed his family, so he resorted to shredding his clothes to cook. Before cooking, he imparted a prayer and his love into the clothes and was rewarded with a delicious (and edible…) hearty beef stew instead.

  • 3lbs Flank steak
  • 1 Quart Beef Stock
  • 4 Cups Tomato Sauce
  • 1/2 Cup white vinegar
  • 1/2 cup red wine
  • 2 cups sofrito
  • 2 Bay Leaves
  • 1/4 cup ketchup
  • Sliced bell peppers (multi-color)
  • salt & pepper to taste


Place the flank steak in the slow cooker with all ingredients and cook on high for 5 hours. After cooked, shred flank steak and add peppers and cook for another hour.

  • Chef Ricardo Tip: Try mixing cilantro, lemon, lime & olive oil with white rice or sofrito and beef stock with brown rice for added flavor!

2 thoughts on “Cooking Cuban

  1. Monica says:


    I was looking for the sofritos recipe. Also what type of olives are used in the black bean recipe that was outstanding!


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