Ropa Vieja

Remove meat from refrigerator 30 minutes prior to cooking. Pat dry using paper towels. Sprinkle evenly with salt and pepper.

Heat oil in a large roasting pan over medium-high; sear meat, rotating and flipping occasionally, until golden brown on each side, about 5 minutes per side.

Transfer meat to a cutting board or baking sheet, and reduce heat to medium. Add onions, bell peppers, and garlic to roasting pan; cook, stirring often to remove any browned bits from bottom of pan, until lightly caramelized, 5 to 7 minutes. Add tomatoes, and cook, stirring often, until slightly softened, about 4 minutes.

Stir tomato paste, smoked paprika, chipotle pepper, and oregano into roasting pan; cook over medium heat, stirring constantly, until fragrant and well incorporated, about 2 minutes.

Add wine to roasting pan, stirring to scrape up any browned bits from bottom of pan. Simmer over medium until reduced by half, about 5 minutes. Add chicken stock, and bring to a boil over medium; turn off heat. Add meat to pan.

Preheat oven to 250°F. Cover pan with parchment paper, and tightly cover with aluminum foil; Bake in preheated oven until roast shreds apart easily, 3 hours, 30 minutes to 4 hours. Uncover and let rest at room temperature for 30 minutes.

Carefully transfer meat to a clean cutting board; skim off any excess fat from sauce in pan. Place pan on cooktop over medium-high, and simmer, stirring occasionally, until thickened, about 15 minutes. While sauce simmers, remove meat from bones, and pull into small pieces; discard bones.

Return meat to pan, and season with salt and pepper to taste. Stir in vinegar.

Stir together goat cheese and heavy cream in a medium bowl until smooth. Brush focaccia slices with oil, and toast in a large dry skillet over medium until lightly browned, 2 to 3 minutes per side. Serve Ropa Vieja in a shallow bowl with a dollop of goat cheese mixture and a focaccia slice. Top with cilantro and serve.