Ingredients

The following ingredients have 4 Servings
  • ~3 lb Pork Loin Roast
  • 2 large yellow and/or orange bell peppers; sliced
  • 1 small red onion or 1/2 of medium; sliced
  • 1-14.5 oz can Hunt's Diced Tomatoes; drained but juices reserved
  • 1 tbsp capers; drained
  • 15 colossal pimento stuffed Spanish-style green olives; drained
  • 1 tbsp cumin
  • 1/3 tsp cinnamon
  • 1/2 tsp black pepper +/- to taste
  • 1/2 tsp salt +/- to taste
  • 3 cloves garlic; minced/grated
  • 2 tbsp water
  • 2 tbsp oil/butter

Instruction

  • Heat oil/butter in a large frying pan and sear the pork roast on all sides; place in a slow cooker
  • Add the onions and the bell peppers to the slow cooker, positioning all around the roast.
  • Open can of Hunt's Diced Tomatoes, drain the juice into a bowl; set aside and add the tomatoes to the slow cooker.
  • Add the olives and capers as well.
  • To the tomato juice bowl, whisk in the salt, pepper, cumin, and cinnamon, and pour over the veggies and meat.
  • To the bowl, add the water and mix in all the residual spices left behind, and pour over the veggies and meat.
  • Place the lid on the slow cooker, turn onto high and cook for 3 hours OR turn onto low and cook for 6.
  • Once the pork is cooked, remove it from the slow cooker and allow to rest for at least 5 minutes before shredding.
  • Add the shredded pork to a serving dish.
  • Using a slotted spoon, scoop out all the veggies and toss with the pork, then ladle the broth over the meat and veg to keep it all moist before serving.
  • Serve and enjoy over rice, with tortillas or all on its own.