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
- - 1. Heat oil/butter in a large frying pan and sear the pork roast on all sides; place in a slow cooker.
    2. Add the onions and the bell peppers to the slow cooker, positioning all around the roast.
    3. Open can of diced tomatoes, drain the juice into a bowl; set aside and add the tomatoes to the slow cooker.
    4. Add the olives and capers.
    5. In the tomato juice bowl, whisk salt, pepper, cumin and cinnamon, and pour over the veggies and meat.
    6. Add the water and mix in all the residual spices left behind, and pour over the veggies and meat.
    7. Place the lid on the slow cooker, turn to high and cook for three hours or turn to low and cook for six hours.
    8. Once the pork is cooked, remove it from the slow cooker and allow to rest for at least five minutes before shredding.
    9. Add the shredded pork to a serving dish.
    10. 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.
Serve and enjoy over rice, with tortillas or on its own.