This comes from the Washington Post, chef Rossana Aspite Grimm. This Venezuelan dish is traditionally made with beef. It is traditionaly served with rice, black beans and plantains. I am posted for ZWT.
Preheat oven to 240 degrees, have a roasting pan at hand.
Squeeze roasted garlic into a medium bowl, add oregano,thyme,cayenne,cumin, salt and pepper.Gradually add just enough oil to create a loose paste; run paste all over the meat, gently pressing it into the surface, cover rightly with aluminum foil and slow roast for 4-5 hrs.until the meat is easily pierced with a fork.
Uncover, transfer meat to a cutting board; reserve pan drippings. Use 2 forks to shred meat, set aside.
Transfer 2-3 Tablespoons fo pan drippings to a large skillet; heat over medium heat; add bell pepper, onion, garlic, worcestershire sauce, oregano,thyme,cumin,cayenne and salt and pepper, mix well; cook about 10 minute until onion is translucent.
Add tomatoes and juice, and olives (if using). Reduce heat to medium-low cook 25-30 min, stirring occasionally. If mixture seems dry add brtoh as needed. Yield should be about 2 cups.
Add shredded roast pork and cook for 20 min.stirring occasionally, add broth if mixture seems dry.
Transfer to a large serving platter; accompanied with rice and black beans.