Ropa Vieja

I got this recipe from a lady at work who brought in some of the best ropa vieja I have ever had. There are no Cuban restaurants anywhere near us in Loma Linda, so I will have to learn how to make it myself. Here is the recipe that I was given, and for the most part followed:

Ropa Vieja
Guy Fieri From Diners, Drive-ins and Dives
El Bohio Restaurant in San Antonio, Texas
Cooking time 5 hours
Servings: 20

Cook for 4 hours, cool and shred:
Get brisket, cut in large pieces ¼ - place in boiling water with salt, pepper, vinegar and 5
garlic cloves

Take cooked shredded meat and add:
Crisp the meat
Sazon (Goya Seasoning)
Tri-colored bell peppers – red, green, yellow (diced)
Onion
Green olives diced (I didn't use green olives)
Pimentos
Salt to taste
Pepper
Adobo seasoning – garlic and onion salt?
Cilantro

Cook down 30-40 minutes, add broth to keep it moist

Serve with
White rice with Black Beans
Shredded lettuce with tomato wedges
Tostones
Plantanes

I did avoid adding a lot of onion and peppers, but it still tasted amazing and if anyone knows a good recipe for Vaca Frita please let me know!!