Food Recipes Slow-Cooker Pork With Peppers and Olives 4.0 (2) 2 Reviews Cuban ropa vieja meets pork in this easy slow-cooker recipe. By Anna Theoktisto Anna Theoktisto Anna Theoktisto is a recipe tester and developer who's been working in the Dotdash Meredith test kitchens since 2017. Her recipes and writing have appeared in more than 10 nationally distributed print publications, as well as on various digital platforms. Anna's recipes have been showcased on the covers of magazines such as Food & Wine and Southern Living. Anna earned her BS in agricultural education and communication from the University of Florida, and a degree in culinary arts from the Culinary Institute of America in Hyde Park, N.Y. She is a member of Les Dames d'Escoffier Birmingham chapter. She has 10 years of experience developing recipes. When not in the kitchen, Anna enjoys hiking with her son, husband, and two dogs. She also loves fostering puppies for a local animal rescue group. Real Simple's Editorial Guidelines Updated on September 2, 2022 Print Share Share Tweet Pin Email Photo: Greg DuPree Hands On Time: 20 mins Total Time: 7 hrs 20 mins Servings: 8 Jump to Nutrition Facts Jump to recipe Ropa vieja is a classic dish that features braised meat (usually beef) alongside peppers, beans, and rice. The term translates to "old clothes", perhaps because it was often prepared using leftovers. Originating in Spain, it's now popular throughout Latin America, evolving into regional variations, and is one of Cuba's national dishes. This version swaps beef for pork, which becomes meltingly tender in the slow cooker, with a tomato-y bell pepper and onion sauce. Add pimiento-stuffed olives and generous amounts of oregano, cumin, and garlic to create a deep, flavorful stew. Serve with black beans and white rice to soak up every last bit of the delicious sauce. 31 Easy Slow Cooker Recipes for When You're Craving Comfort Food Ingredients 2 yellow onions, sliced (about 4 cups) 1 Tablespoon olive oil 6 cloves garlic, smashed 1 3.5-pound boneless pork shoulder, cut into 3 pieces 1 28-ounce can crushed tomatoes 2 orange bell peppers, sliced (about 3 cups) 1 Tablespoon dried oregano 2 teaspoons ground cumin 1 cup pimiento-stuffed green olives, roughly chopped 2 ½ teaspoons kosher salt 2 teaspoons red wine vinegar 1 teaspoon freshly ground black pepper 2 15-ounce cans no-salt-added black beans, drained and rinsed 4 cups cooked white rice Directions In a large, microwave-safe bowl, toss onions with oil and garlic until coated. Cover the bowl tightly with plastic wrap and then microwave on high until onions are just tender, about 4 minutes. In a 6-quart slow cooker, add pork, cooked onion mixture, tomatoes, bell peppers, oregano, and cumin. Cook on low until pork is very tender, 7 to 8 hours. Skim and discard excess fat from pork and then, using 2 forks, shred the pork inside the slow cooker. Stir in olives, salt, vinegar, and pepper. In a medium microwave-safe bowl, add beans and 1 cup cooking liquid from slow cooker. Cover the bowl tightly with plastic wrap and then microwave on high until beans are heated through, about 90 seconds. Serve beans and pork mixture with rice. Print Nutrition Facts (per serving) 592 Calories 19g Fat 54g Carbs 50g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 592 % Daily Value * Total Fat 19g 24% Saturated Fat 5g 25% Cholesterol 133mg 44% Sodium 1247mg 54% Total Carbohydrate 54g 20% Dietary Fiber 9g 32% Total Sugars 9g Protein 50g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.