Latin-Style Pork Roast
Oct 04, 2017 01:17PM ● By Michelle De La Cerda
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- 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 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[/checklist-box]
Instructions
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- 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 diced tomatoes, drain the juice into a bowl; set aside and add the tomatoes to the slow cooker.
- Add the olives and capers.
- In the tomato juice bowl, whisk salt, pepper, cumin and cinnamon, and pour over the veggies and meat.
- 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 to high and cook for three hours or turn to low and cook for six hours.
- Once the pork is cooked, remove it from the slow cooker and allow to rest for at least five minutes before shredding.
- Add the shredded pork to a serving dish.
- Scoop out all the veggies and toss with the pork, then ladle the broth over the meat and veggies to keep it all moist before serving.
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