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Latin Style Pork Roast ~ Tender Pork Loin Roast slow cooked with warming spices, onions, bell peppers, diced tomatoes, capers, and pimento stuffed green olives ~ The Complete Savorist

Latin Style Pork Roast

Course: Dinner
Cuisine: Latin
Author: Michelle De La Cerda

Latin Style Pork Roast ~ Tender Pork Loin Roast slow cooked with warming spices, onions, bell peppers, diced tomatoes, capers, and pimento stuffed green olives 

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Ingredients

  • ~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

Instructions

  1. Heat oil/butter in a large frying pan and sear the pork roast on all sides; place in a slow cooker
  2. Add the onions and the bell peppers to the slow cooker, positioning all around the roast.
  3. Open can of Hunt's Diced Tomatoes, drain the juice into a bowl; set aside and add the tomatoes to the slow cooker.
  4. Add the olives and capers as well.
  5. To the tomato juice bowl, whisk in the salt, pepper, cumin, and cinnamon, and pour over the veggies and meat.
  6. To the bowl, add the water and mix in all the residual spices left behind, and pour over the veggies and meat.
  7. Place the lid on the slow cooker, turn onto high and cook for 3 hours OR turn onto low and cook for 6.
  8. Once the pork is cooked, remove it from the slow cooker and allow to rest for at least 5 minutes before shredding.
  9. Add the shredded pork to a serving dish.
  10. 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.
  11. Serve and enjoy over rice, with tortillas or all on its own.