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