Looking for an easy pulled pork recipe? This slow cooker Spanish pulled pork is tender, juicy, and packed with bold spices, tomatoes, and green olives. It’s perfect for tacos, burritos, and rice bowls.
This easy Slow Cooker Spanish Pulled Pork comes together with minimal prep and big flavor. It’s essentially a dump-and-cook recipe—no searing required—so you can add the ingredients to the slow cooker, set the timer, and go about your day.
Cooked low and slow, the pork becomes melt-in-your-mouth tender and soaks up a fragrant sauce of fire-roasted tomatoes, aromatic vegetables, and warm spices. Bright, briny green olives contrast beautifully with the smoky tomato base, giving the dish a distinct Spanish influence.
Ingredients You Need
- Pork roast – I use boneless top loin for a leaner option, but pork shoulder works if you prefer a fattier cut.
- Olive oil – keeps the pork moist and helps the sauce develop richness.
- Onions, garlic, and bell pepper – form the aromatic base that flavors the sauce as the pork cooks.
- Spices and herbs – chili powder, ground cumin, dried oregano, salt, and black pepper for warm, savory notes.
- Crushed fire-roasted tomatoes – add smoky depth and create a flavorful braising liquid.
- Green olives – sliced, for a bright, briny finish with Spanish flair.
- Red wine vinegar – stirred in at the end to brighten and balance the sauce.
How To Make Slow Cooker Spanish Pulled Pork
- Layer the vegetables: Arrange sliced bell pepper, onion, and smashed garlic in the bottom of a 6‑quart slow cooker.
- Season the pork: Pat the roast dry, rub it with the spice blend (chili powder, cumin, oregano, salt, and pepper), and place it on top of the vegetables.
- Add tomatoes and oil: Pour the crushed fire-roasted tomatoes and a bit of olive oil around the roast.
- Cook: Cover and cook on low for 7–8 hours or on high for 5–6 hours, until the pork easily shreds with a fork.
- Shred the meat: Transfer the roast to a plate and shred with two forks.
- Finish the sauce: Stir red wine vinegar into the tomato sauce left in the slow cooker, then return the shredded pork and add sliced green olives. Toss gently to combine and heat through.
Ang’s Helpful Tip
- Sear for extra depth: Browning the roast before adding it to the slow cooker adds a richer flavor. Heat 2 tablespoons olive oil in a skillet over medium-high heat and sear the seasoned roast on all sides until a deep golden crust forms. This step is optional—skip it when you want a truly hands-off meal.
Serving Spanish Pulled Pork
This pulled pork is versatile and pairs well with many dishes. Use it for tacos, burritos, or rice bowls, or try these ideas:
- Sandwiches: Pile the pork on toasted buns and top with crunchy slaw.
- Salads: Serve over mixed greens with your favorite dressing for a hearty salad.
- Baked sweet potatoes: Stuff baked sweet potatoes with shredded pork, cheese, sour cream, and cilantro for a satisfying meal.
Recipe Summary
Slow Cooker Spanish Pulled Pork
Equipment
- 6 Qt slow cooker
Ingredients
- 1 tablespoon olive oil
- 2–3 lbs boneless pork top loin roast (or pork shoulder)
- 1 bell pepper, sliced
- 1 small onion, sliced
- 3 garlic cloves, smashed
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 15 oz can crushed fire-roasted tomatoes
- 1 cup sliced green olives
- 2 teaspoons red wine vinegar
Instructions
- Add sliced bell pepper, onion, and smashed garlic to the bottom of a 6‑quart slow cooker.
- Mix the spices and herbs together in a small bowl.
- Pat the pork dry and rub with the spice mixture. Place the roast on top of the vegetables.
- Pour crushed fire-roasted tomatoes and olive oil around the pork. Cover and cook on low 7–8 hours or high 5–6 hours, until the pork shreds easily.
- Transfer the roast to a plate and shred with two forks.
- Stir red wine vinegar into the sauce left in the slow cooker to balance the flavors.
- Return shredded pork to the slow cooker and add sliced green olives. Toss gently to combine and serve.
Notes
Pork roast: Boneless top loin is leaner and has a thin fat layer on one side; leave that fat during cooking for flavor and trim after shredding if desired.
Pork shoulder: Can be substituted but may require longer cooking time and will yield a fattier result.
Storage: Refrigerate leftovers in a sealed container up to 4 days. Freeze cooked pork up to 2 months.
Nutritional information: Estimated values apply to the pulled pork with sauce only and are provided as a courtesy.
Nutrition (per serving)
Carbohydrates: 10 g
Protein: 36 g
Fat: 12 g
Sodium: 920 mg
Note: Some links on the original site were affiliate links. This version contains no external links.