Slow-Cooker Spanish Pulled Pork
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If I had only one recipe to share with you this week, it would be this one. Guys… let me start off by saying Oh. My. Goodness! This Spanish pulled pork is off the charts good. It has big flavor and is it’s so versatile. A little love goes into the prep but I promise it’s easy and it makes all the difference.
What makes this pulled pork so special?
First, the lean pork is seared until deep golden brown on all sides. This is a really important step in elevating the flavor of the meat. The onions, peppers, garlic and spices are then sautéed and toasted in those delicious pork bits. Also a step you don’t want to skip. All this goodness is placed in the slow-cooker with crushed tomatoes and simmered for 5 hours until the meat is literally fall-apart tender. The pork gets shredded right in the pot with all that delicious sauce, and in goes the spanish green olives and red wine vinegar to balance out the flavor.
Seriously mouthwatering good! 🤤
This can be served in a variety of different ways.
- Make tacos.
- Serve over rice.
- Roasted potatoes are perfect with this juicy pork.
- Serve on sesame buns with my creamy slaw recipe and melted provolone cheese.
- A side of roasted veggies pair perfectly with the flavorful pork.
Whatever you choose you wont be disappointed!
Slow-Cooker Spanish Pulled Pork
- 1 tbsp olive oil
- 3 pound pork top loin boneless roast, cut in half with the grain
- 2 red, yellow, or orange bell peppers, sliced in strips
- 1 onion, sliced thin
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 2 tsp chili powder
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 28 oz can, crushed tomatoes in rich puree
- 5.75 oz jar Spanish green olives with stuffed pimentos, drained and roughly chopped
- 2 tsp red wine vinegar
- Heat slow-cooker on high with lid on.
- Season pork lightly with salt and pepper on all sides. Pork is naturally salty so just a little. Heat a heavy bottom skillet or Dutch oven to medium high heat. Add olive oil and place seasoned pork fat-side down. Brown pork on all sides, about 3 minutes per side, or until deep golden brown. Place pork in slow cooker with lid on.
- Add peppers, onions, and garlic to hot skillet or Dutch oven, and cook stirring often for 2-3 minutes. The moisture from the peppers and onions will break up some of the bits from the seared pork. This adds tons of flavor. Add spices and salt and pepper. Toast spices for 1 minute. Transfer veggies to slow-cooker and add crushed tomatoes. Cook for 5-6 hours on high, or 8-9 hours on low until meat falls apart easily.
- Once pork is cooked, shred with two forks right in the slow-cooker. This pork is typically very lean so there is very little fat, if any to remove. Add the olives and red wine vinegar, stir until all is combined.
- Taco style- mini flour or corn tortillas with black beans, rice and sour cream.
- Serve pork over rice with fresh cilantro for an easy no-fuss meal.
- Roasted red potatoes are perfect along-side this juicy pork.
- Serve on sesame buns with creamy slaw (link in post) with provolone cheese.
- A side of roasted veggies pair well with the pork.
- Pulled pork nachos
- Pulled pork enchiladas
- Pulled pork chili
- Pulled pork stuffed peppers
- Pulled pork sliders
- Pulled pork burritos
Below you’ll find some of the products I used in this recipe. The link takes you directly to the products without having to spend time searching!