Latin Style Pork Roast – Tender Pork Loin Roast slow cooked with warming spices, onions, peppers, tomatoes, capers, and pimento stuffed green olives.If there was ever a dish I created with an identity crisis, this Latin Style Pork Roast is definitely one. Naming recipes, more specifically naming my random kitchen concoctions is one of the more creatively difficult aspects of my job. Obviously, I find away around it with each post, but I have delayed publishing recipes because I can’t think of what to title it.
This recipe was no different. There are so many different elements that belong to various Latin cuisines that to give this a title of Mexican, Spanish, or Peruvian would be a misnomer. So I went generic and titled it Latin. Latin Style Pork Roast to be exact.
My household loves big, bold, flavors. We are not shy when it comes to lots of herbs and spices. But time is the one thing that I am often short on. I want dinner to be nutritious, flavorful, and sometimes need it to be fast with minimal effort. This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #YesYouCAN#CollectiveBias
We all have certain pantry staples that once we run out of there is “no food in the house.” Hunt’s canned tomatoes are one of those items that once I run out, I feel as if there is nothing to cook. Silly, yes, but still my reality.
There are a few more items that fit in this same criteria. Well, not too long ago I was in Salt Lake City with a friend and we had tapas and since then, I have been craving those Latin flavors. That’s when I decide to make what turned out to be this dish. But I was out of my Hunt’s diced tomatoes. There was a bit of wailing, whining and possibly some gnashing of teeth before I took myself off to Walmart to pick some up.
This dish went from individual ingredients to the slow cooker in less than 20 minutes and then when it was time to eat, it went from slow cooker to table in about 10 minutes, so here you go, a 30 minute meal with just a few hours in-between.
But those few hours in-between were TORTURE. The aroma filling my home (I work from home) was killing me. I wanted to know how it was tasting, because the fragrance was almost hypnotic in olfactory pleasure. The combination of capers and olives with the briny goodness and the boldness of tomatoes, sweetness of the onions and pepper, then the warming spices of cumin and cinnamon, well I was besides myself in anticipation.
Confession, I was slightly worried if Elizabeth was going to find this over-powering. I prepared myself with at back-up dinner for her. There are times that blog food, despite being our dinner, isn’t meant for her for one reason or another. But the girl couldn’t get enough. That was a proud mama moment!
I served this Latin Style Pork Roast over rice, but you could easily stuff it in a tortilla, or just eat it straight up like I did. Heavenly. And you really can’t get an easier, stress-free meal that is loaded with flavor and nutritious.
Latin Style Pork Roast
Latin Style Pork Roast ~ Tender Pork Loin Roast slow cooked with warming spices, onions, bell peppers, diced tomatoes, capers, and pimento stuffed green olives
- ~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 Hunt's 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
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 Hunt's Diced Tomatoes, drain the juice into a bowl; set aside and add the tomatoes to the slow cooker.
Add the olives and capers as well.
To the tomato juice bowl, whisk in the salt, pepper, cumin, and cinnamon, and pour over the veggies and meat.
To the bowl, 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 onto high and cook for 3 hours OR turn onto low and cook for 6.
Once the pork is cooked, remove it from the slow cooker and allow to rest for at least 5 minutes before shredding.
Add the shredded pork to a serving dish.
Using a slotted spoon, scoop out all the veggies and toss with the pork, then ladle the broth over the meat and veg to keep it all moist before serving.
Serve and enjoy over rice, with tortillas or all on its own.
Now you’ve seen how I use Hunt’s diced tomatoes, what is your favorite way to use them?