3-4 pound rump roast
salt, pepper, adobo, oregano on roast
1 white onion, thinly sliced
9 olives, halved with some juice
1/2 cup of homemade sofrito
2 potatoes, largely cubed
1 can tomatoes
1 can tomato sauce

Wash and marinate meat overnight. Remove meat from fridge 1 hour before cooking. In a pot, add enough water to cook meat and cook for 2 1/2 to 3 hours.

Remove meat from pot and let cool. Shred roughly and set aside.

In a large pan, add a little olive oil and sauté sofrito, onion, olives and tomatoes for a couple of minutes.

Add meat and mix around. Add tomato sauce and potatoes and mix. Add some of the water that the roast cooked in and simmer for 30 minutes.

Serve over white rice!

Submitted by: Andy Natal