Slow cooker Spanish pulled pork on a serving plate with green olives and cilantro.

Slow Cooker Spanish Pulled Pork


Looking for an easy pulled pork recipe? This slow cooker Spanish pulled pork is tender, juicy, and packed with bold spices, tomatoes, and green olives. It's perfect for tacos, burritos, and rice bowls.

You'll love this easy Spanish Pulled Pork recipe made right in the slow cooker with just a few simple steps. It's truly a dump-and-cook meal, so there's no need to sear the meat or fuss with complicated prep. Just add everything to the slow cooker and go about your day.

As it cooks low and slow, the lean pork becomes perfectly tender, soaking up the bold flavors of spices, vegetables, and fire-roasted tomatoes. The briny green olives paired with the smoky pork create a perfectly balanced flavor and give this dish a unique, unexpected twist.

If you enjoy bold Spanish flavors, try my Spanish Rice And Beans or this one-skillet Spanish Chicken and Rice.

Spanish pulled pork shredded in tacos.

Ingredients You Need

  • Pork roast- For a leaner option I use top loin boneless pork roast. You can also use a pork shoulder.
  • Olive oil to keep the pork moist.
  • Onions, garlic, and bell peppers build flavor while the roast slow cooks.
  • Dried herbs and spices- Chili powder, cumin, oregano, salt and pepper.
  • Crushed, fire roasted tomatoes add a subtle smoky depth while creating a rich, flavorful sauce that keeps the pulled pork tender and perfect for serving.
  • Green olives add a distinct Spanish flair and bring a bright, briny pop of flavor to every bite.
  • Red wine vinegar is added at the end to balance the flavors.
Ingredients displayed for Slow Cooker Spanish Pulled Pork.

How To Make Slow Cooker Spanish Pulled Pork

  • Layer onions, bell peppers, and garlic in the bottom of a 6 Qt crockpot.
  • Season pork roast and place on top of the veggies, then pour fire roasted tomatoes and olive oil around the pork.
  • Cook on low for 7-8 hours or high for 5-6.
  • Shred pork on a separate plate with two forks.
  • Stir red wine vinegar into the tomato sauce, then add shredded pork and sliced green olives. Toss lightly to combine.
    Slow cooker Spanish pulled pork on a serving plate with green olives and cilantro.

    Ang's Helpful Tip

    • Sear the pork roast for extra flavor-browning it first adds depth, but the dish is still delicious even if you skip this step. To brown-add 2 tablespoon olive oil to a pan over medium high heat and sear seasoned pork on both sides until deep golden brown.

    Serving Spanish Pulled Pork

    As I mentioned above, pulled pork is great for making tacos, burritos, and rice bowls. Try these options as well:

    • Sandwiches: Add pulled pork to toasted buns and serve with crunchy slaw.
    • Salads: Serve over greens with ranch dressing.
    • Sweet potatoes- Add shredded pork to baked sweet potatoes with cheese and sour cream, and fresh cilantro.
    Spanish pulled pork in soft tacos.

    Do You Love Crockpot Meals? Try These Next!

    Slow cooker Spanish pulled pork on a serving plate with green olives and cilantro.

    Slow Cooker Spanish Pulled Pork

    Looking for an easy pulled pork recipe? This slow cooker Spanish pulled pork is tender, juicy, and packed with bold spices, tomatoes, and green olives. It's perfect for tacos, burritos, and rice bowls.
    Print Pin Rate
    Course: Dinner, Main Course
    Cuisine: American, Spanish
    Prep Time: 10 minutes
    Cook Time: 7 hours
    Total Time: 7 hours 10 minutes
    Servings: 6 servings
    Calories: 295kcal

    Equipment

    • 6 Qt Slow Cooker

    Ingredients

    • 1 tablespoon olive oil
    • 2-3 lbs pork top loin boneless roast
    • 1 bell pepper, sliced
    • 1 small onion, sliced
    • 3 garlic cloves, smashed
    • 1 teaspoon ground cumin
    • 2 teaspoon chili powder
    • 1 teaspoon dried oregano
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    • 15 oz can, crushed fire roasted tomatoes
    • 1 cup sliced green olives
    • 2 teaspoon red wine vinegar

    Instructions

    • Add pepper, onions, and smashed garlic to the bottom of your 6 Qt slow cooker.
    • In a small bowl mix spices, dried herbs, salt and pepper.
    • Use paper towels to pat dry the pork then rub all sides with the spice mixture. Place on top of the vegetables in the slow cooker.
    • Pour crushed tomatoes around the pork along with olive oil and place the lid on. Cook on low for 7-8 hours or on high for 5-6. It should easily shred with a fork.
    • Transfer the cooked pork to a plate and shred with two forks.
    • Add red wine vinegar to the sauce in the slow cooker and stir to combine. This will help balance flavors.
    • Place the shredded pork back in the slow cooker along with sliced green olives. Toss gently to combine and serve.

    Notes

    Pork roast- Boneless pork top loin is a leaner, less expensive cut of meat, with a thin layer of fat on the top side. The small amount of fat adds flavor during the cooking process so only remove after it's cooked. 
    Pork shoulder can be used in place of pork top loin but keep in mind it has more fat and may need more cooking time. 
    Store leftover pork in a sealed container in the refrigerator up to 4 days. 
    Freeze cooked pork up to 2 months. 
     
    See post for additional tips and serving suggestions. 
     
    Nutritional facts for this recipe only include the Spanish pulled pork with sauce. 
    Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

    Nutrition

    Calories: 295kcal | Carbohydrates: 10g | Protein: 36g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 95mg | Sodium: 920mg | Potassium: 883mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1071IU | Vitamin C: 34mg | Calcium: 63mg | Iron: 2mg

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