Easy Slow Cooker Pork Roast with Tomato and Olives Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can sear the pork in a hot pan with a little oil before placing it in the slow cooker. This step, while optional, adds a nice caramelized crust to the exterior of the meat. If you choose to sear it, ensure you do so quickly over high heat and then immediately transfer the meat to the slow cooker to maintain food safety.

If you prefer a thicker sauce, remove the pork once it is done and transfer the remaining liquid to a saucepan on the stove. Simmer over medium-high heat for about 5 to 10 minutes until the sauce reduces to your desired consistency.

This simple step intensifies the tomato flavor and ensures the sauce clings perfectly to the shredded pork when served over pasta.

Variations

• Spicy Tomato Pork: Add one teaspoon of crushed red pepper flakes or a dash of hot sauce during the seasoning step to introduce a subtle heat that complements the acidity of the tomatoes and the brine of the olives.
• Herb-Infused Pork: Incorporate a sprig of fresh rosemary or thyme along with the dried oregano. The fresh herbs provide a brighter, more aromatic profile that pairs exceptionally well with the slow-cooked pork and tomato base.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Ensure the food cools to room temperature within 2 hours before refrigerating.

Freezer

Freeze in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium heat, stirring occasionally until heated through. Add a splash of water if the sauce appears too thick.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Ensure the pork and sauce are cooled to room temperature within 2 hours of cooking before placing them in the fridge. For longer storage, the dish can be frozen in a freezer-safe container for up to 3 months, though the texture of the olives may soften slightly upon thawing.

This dish is excellent for making ahead, as the flavors often improve after sitting in the refrigerator overnight. You can assemble the ingredients in the slow cooker insert the night before, cover it, and keep it in the refrigerator.

In the morning, simply place the insert into the slow cooker and start the cooking cycle. This makes it a perfect option for busy days when you want a meal ready by dinner time.

Serving ideas

Serve the shredded pork over a bed of freshly cooked penne or other short pasta shapes that can hold the thick tomato and olive sauce. The pasta should be tossed with a little bit of the sauce before plating to ensure every strand is coated.

A light sprinkling of fresh herbs or a drizzle of high-quality olive oil can add a bright, fresh finish to the plate right before serving.

For a more rustic presentation, serve the pork directly from the slow cooker, allowing guests to ladle the meat and sauce over their own portions of pasta.

Accompany the dish with a side of crusty bread to soak up the remaining tomato sauce. This family-style approach is perfect for casual gatherings and ensures that everyone gets a generous helping of the flavorful, tender meat.

Frequently asked questions

Recipe card

Easy Slow Cooker Pork Roast with Tomato and Olives

Prep 10 minCook 8 hRest 5 minTotal 8 h 15 minServes 4

Ingredients

• 1 lb pork rouelle
• 1 medium yellow onion, sliced
• 1/2 cup pitted green olives
• 1 tsp dried oregano
• 14 oz crushed tomatoes

Instructions

1. 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.
2. 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.
3. 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.

Estimated nutrition per serving

Calories

380

Protein

28.5 g

Carbohydrates

18 g

Fat

22 g

Fiber

3.5 g

Sugar

6 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.