Traditional versus modern Ropa Vieja — which wins?

I've now had Ropa Vieja prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises slow-roasted pork in the way paladares are privately owned Cuban restaurants that developed as an alternative to state food service. The citrusy from mojo character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a Cuban café abroad context for the traditional version adds meaning that plating alone can't provide. Cuba Libre with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.