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Becky Winkler
5 from 1 vote
Prep Time 30 mins
Cook Time 1 hr 40 mins
Total Time 2 hrs 10 mins
Course Main
Cuisine Cuban
Servings 6 to 8 servings


  • ¼ cup avocado oil or ghee
  • teaspoons sea salt
  • 3/4 teaspoon black pepper
  • 2 pounds sirloin tip roast cut into 6 large chunks
  • 1 large yellow onion halved and thinly sliced
  • 2 red orange, and/or yellow bell peppers, stemmed, deseeded, and sliced into thin strips
  • 5 cloves garlic minced
  • 2 teaspoons dried oregano
  • 2 teaspoons cumin
  • teaspoons bittersweet smoked paprika
  • ½ teaspoon turmeric
  • ¼ cup dry white wine I used pinot grigio
  • 1 26.46-ounce box Pomí Organic Strained Tomatoes
  • 2 bay leaves
  • ¼ cup capers rinsed and drained
  • ¼ cup chopped jarred pimiento peppers rinsed and drained
  • ½ cup golden raisins
  • 1 tablespoon sherry vinegar or white wine vinegar


  • Put the avocado oil in the Instant Pot and push “Sauté”, then push “Adjust” to increase the heat to “More”. When the ghee is hot, add the beef and brown for ten minutes, turning the pieces over halfway through. Use tongs to transfer the beef to a plate.
  • Add the onion and peppers to the pot and sauté, stirring frequently, for 3-4 minutes, until softened somewhat and reduced in volume. Stir in the garlic, oregano, and spices and cook for about a minute. Pour in the wine and let it bubble away for 2-3 minutes, until most of the liquid is gone.
  • Add the tomatoes and bay leaves, and press “Keep Warm/Cancel”. Return the beef to the pot along with any juices on the plate, and stir to combine. Place the lid on the Instant Pot, making sure the valve is turned to “Sealing”. Push “Manual” and use the plus button to increase the time to 40 minutes. Cooking will begin automatically.
  • When the time is up, push “Keep Warm/Cancel” and let the pressure release naturally (this takes 15-20 minutes; a manual pressure release can negatively impact the texture of the meat).
  • Carefully remove the lid, transfer the meat to a plate, and shred it with two forks. Remove and discard the bay leaves. Return the meat to the pot along with the capers, pimientos, raisins, and sherry vinegar, and stir. Push “Sauté” and cook for about 10 minutes, until the sauce is thickened. Taste and adjust seasonings as desired. Serve hot alongside white or yellow rice, guacamole, and tostones* or fried sweet plantains.


To make this recipe in a slow cooker, complete steps 1-2 stovetop in a large, heavy skillet over medium-high heat. Once the beef is done browning, you can place it directly in your slow cooker along with the bay leaves. Once the wine has bubbled away, turn off the heat, stir in the tomatoes, and pour the mixture on top of the meat in the slow cooker. Cover and cook on high for 3½ to 4 hours, or until the meat falls apart easily. Transfer the meat to a plate and shred it with two forks. Remove and discard the bay leaves. Return the meat to the slow cooker, add the capers, pimientos, raisins, and sherry vinegar, and stir. Continue to cook on high, uncovered, for about 30 minutes, or until the sauce is thickened.