Cory Morris was executive chef at Nacional 27 and Boleo, two of Chicago's serious Latin restaurants, before moving to Eat Purely. He has spent more time with ropa vieja than most chefs working in the United States, which makes him exactly the wrong opponent for a man whose Cuban food experience is, charitably, secondhand.
Ropa vieja means "old clothes" and refers to the visual of shredded flank steak after a four-hour braise. The shred has to come from time, not from a fork applied early. Morris let his sit. Bobby, per the broadcast, pulled his flank "a little tight." Tight flank is flank that has not surrendered. The dish is supposed to surrender.