Slow-Cooker Spanish Pulled Pork
The most tender, juicy, fall-apart pork with big bold flavors. Make tacos, serve over rice, or even a side of roasted veggies will do. This will be a new favorite.
Ingredients
- 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
Instructions
- 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.
Notes
Pork roast info- 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 is fattier cut of meat and may need more cooking time to break down the proteins.
Serving Spanish pulled pork-
- 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