Slow-Cooker Pork With Peppers and Olives

Having recently made Cuban Ropa Vieja, I knew I would like this recipe. Boston butt is more flavorful than beef flank steak in the traditional ropa vieja, and it was super tender! The seasonings were perfect as is. I made it one day ahead to allow flavors to meld and added one can of rinsed and drained black beans when reheating. One hint I learned is to turn on the slow cooker to the desired setting as ingredients are being added—this allows the cooker to get past the warming up period and right into cooking when the lid is closed!
Leftovers would make great nachos!!

I gave this recipe a 3 stars (but really 3.5 if I could give half stars) because there were parts of it I really liked and parts of it I thought could be improved upon. First, the likes....The pork was really tender and VERY juicy something I struggle with in a slow cooker. Now for the improvements: The recipe calls for cooking on low 7-8 hours, however we ended up turning our slow cooker to high the last hour and then cooked an extra 30-45 minutes for it to be done. Also, we enjoyed the ingredients together but found the spice level to be a little bland. If I make it again, I plan to double the amount of each each spice and will salt the meat overnight before cooking for added flavor.