I've seen this a few places around the internet...I think it originally came from a "women's magazine," but I've been unable to locate the original. It was given to me by a Cuban friend, whose Abuela declared "my" Ropa Vieja, "Oh! Just as good as home!" That's what I call success!
I like it served with rice and black beans, nopales, cabbage slaw and fried ripe plantains on the side, but it also works very well in tortillas with the regular American taco fixings.
The recipe calls for skirt steak, but I've also had great results with flank steak, shoulder steak, tri-tip, chuck...anything lean and tough and cheap. The long low cooking will melt all the collagen and give you moist, tender meat no matter how tough it starts out.