This a recipe I tore out of an O magazine a few years ago. It's a Delicious version of Ropa Vieja. I serve it over white rice with crusty bread. One suggestion is to cut the meat in smaller pieces after or before you shred it to make it easier to eat. Takes some time to make but well worth it to me. Enjoy, Cook time includes prep time and it is guesstimated, if that is a word.