Ropa Vieja

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2 tablespoons vegetable oil

1 pound pork shoulder, 1/2-inch cubes

1 pound Tri-Tip beef, sliced 1/4-inch thick

6 ounces onions, julienned, caramelized

3 ounces celery, finely diced

3 ounces carrot, finely diced

6 ounces Poblanos, roasted, peeled and julienned

6 ounces red peppers, roasted peeled and julienned

3 tablespoons garlic puree

2 cups chicken stock

12 ounces black beans, cooked with juice

6 tablespoons red wine vinegar

1/2 cup cilantro, chopped

Salt and pepper to taste