Slow Cooker Italian Pork and Peppers

Hey friends. I hope this finds you well. Life is kinda weird right now, isn’t it?

In an effort to distract myself from what’s going on in the world outside my door, I’ve spent much of the last week or so focusing on my family and coming up with meals to make that may be a little outside of our normal box. Click here to Jump to Recipe

This dish is not odd in any way, but it’s different for us because we’re not super into pork. Generally speaking, we stick to seafood, chicken and the occasional red meat treat. However, I’ve tried to get chicken and beef from our local grocery store here lately without any luck. Pork, however, was readily available and beggars can’t be choosers, so here we are.

Thankfully, even though my husband doesn’t love pork, he really enjoyed this dish. Plus, it was SUPER easy to put together, the slow cooker does most of the work, and the flavors are wonderful when you actually sit down to eat it. The pork is super tender – it practically melted in our mouths.

I got the initial recipe for this from Cooking Light as is noted below; their suggestion was to pair the pork with polenta. In this picture, I served it with mashed potatoes. If you don’t have either of those right now, you could serve it over rice or quinoa as well.

If you make this dish, I’d love to hear what you think! Leave me a note in the comments or tag me in your Insta pics using @sew_yummy. Stay safe, friends.

Slow Cooker Italian Pork and Peppers

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Course Main Dish

Ingredients

  

• 1 tablespoon olive oil
• 1 boneless pork shoulder 1 1/2-pound, Boston butt
• 1/2 teaspoon kosher salt divided
• 3/4 teaspoon black pepper divided
• 2 cups vertically sliced onion
• 1 cup sliced yellow bell pepper
• 10 garlic cloves minced
• 2 cans diced tomatoes drained, 14.5-ounce
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1 tablespoon balsamic vinegar
• 2 teaspoons Worcestershire sauce

Instructions

 

• Heat a large skillet over medium-high heat. Add oil and swirl to coat. Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add pork to pan and cook 10 minutes, turning to brown all sides. Transfer pork to your slow cooker.
• Add onion, bell pepper, and garlic, remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, tomatoes, rosemary, and thyme to the slow cooker. Cover and cook on LOW for 7 1/2 hours.
• Add vinegar and Worcestershire sauce. Cook, uncovered, for 30 minutes and turn off heat. Shred pork. Serve over polenta or mashed potatoes.

Notes

Adapted from Cooking Light, January 2015