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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