Easy Slow Cooker Pork Roast with Tomato and Olives Step-by-step instructions

Before you start

Ensure the pork is properly thawed if previously frozen. Have all ingredients measured and ready before starting. A quick check of the slow cooker insert to ensure it is clean is standard practice.

If using a large piece of meat, ensure it fits comfortably in the base of your slow cooker. Keep a meat thermometer handy to verify the final temperature of the pork before shredding, ensuring it reaches the required food safety standard for whole meat cuts.

Instructions

Assembly of Ingredients

1. 1Prepare the Slow Cooker
   Place the pork rouelle into the bottom of the slow cooker. Arrange the sliced onions and pitted green olives around the pork to ensure even distribution of flavors during the long cooking process.
   Look for The pork should sit flat at the base of the cooker.
   Tip Ensure the slow cooker insert is clean and dry before adding the raw meat.

The pork should be positioned flat at the bottom of the slow cooker with the onions and olives arranged around the sides. This ensures the aromatics are in direct contact with the heat source and the juices from the onions can permeate the meat as it begins to cook.

Seasoning and Liquid Addition

2. 2Season and Add Tomatoes
   Sprinkle the dried oregano evenly over the pork and vegetables. Pour the crushed tomatoes over the entire mixture, making sure the pork is adequately covered by the sauce to keep it moist while it cooks.
   Look for The tomatoes should coat the top of the meat and spread into the gaps.
   Tip Scrape the sides of the measuring cup to get all the tomato juices into the pot.

The crushed tomatoes should create a uniform layer over the pork, with the oregano evenly distributed. The visual goal is to have the meat mostly submerged or covered by the tomato mixture, which will create the braising liquid as the cooking process progresses.

Slow Cooking and Final Shredding

3. 3Slow Cook and Serve
   Cover the slow cooker and cook on low for 8 hours until the meat is fork-tender. Once cooked, check that the pork reaches an internal temperature of at least 145°F (63°C). Allow the meat to rest for 5 minutes before shredding and serving over pasta.
   Look for The pork should shred easily with a fork and the sauce should look glossy.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the sauce is too thin, you can simmer it in a saucepan on the stove for a few minutes to thicken it.

The meat should be tender enough to fall apart when pressed with a fork. The sauce will have thickened slightly and appear glossy, having incorporated the juices from the pork and the flavors of the olives and onions into a cohesive, savory mixture.

Common mistakes

Avoid lifting the lid of the slow cooker frequently, as this releases heat and moisture, significantly increasing the total cooking time.

Another common mistake is using too much liquid; the tomatoes provide enough moisture, so adding extra water or broth is unnecessary and will result in a watery sauce.

Finally, ensure the meat is not crowded, which can lead to uneven cooking, and always check the internal temperature rather than relying on time alone.

How to tell it’s done

The pork is done when it is fork-tender and shreds with minimal resistance. Use a meat thermometer inserted into the thickest part of the meat to ensure it has reached an internal temperature of at least 145°F (63°C).

After reaching this temperature, remove the pork from the heat and allow it to rest for at least 5 minutes before shredding. This resting period is crucial for maintaining the juiciness of the final dish.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest