Vaca Frita meat (literally means
Add water to completely cover the meat.
Allow the meat to simmer on low heat until fork tender, approximately 2 hours.
Once the meat is done, allow it to cool slightly before removing from the pot. (You can discard the vegetables and save the stock for another use.)
Prepare the sauces while the meat is cooling a bit. For the black bean spread, simply combine all of the ingredients and blend until smooth with a food processor or a blender.
The parsley mayo also comes together easily by combining all of the ingredients and blending until smooth with a food processor or a blender. This sauce is best poured into a plastic squeeze bottle to make serving easier.
For the pineapple sauce, blend all of the ingredients and pour into a small sauce pan. Bring the mixture to a boil, reduce the heat, and allow to simmer for about 15 minutes.
In a large bowl, shred the beef with two forks or your hands. Mix in the garlic powder and the salt. Set aside.
Add 2 or 3 tablespoons of olive oil to a frying pan over medium heat. Add in the sliced onions and allow to cook until just softened. Remove from the pan and set aside.
Coat the pan again with olive oil and raise the temperature to medium-high.
Working in batches so that the meat can crisp rather than steam, sear the meat alongside some of the softened onions until the meat becomes slightly browned and crispy.
It's time for the best part: assemble your sandwiches! Layer the vaca frita with a slice of cheese, shoestring potatoes, and your three sauces on a King's Hawaiian sandwich bun and enjoy!