Crock Pot Pork Mediterranean Style
Slow-cooked to perfection, this Crock Pot Pork Mediterranean Style is a flavor-packed dish that brings the vibrant tastes of the Mediterranean straight to your table. Using tender pork shoulder, this recipe combines juicy diced tomatoes, sweet red bell peppers, tangy artichoke hearts, briny black olives, and a medley of Mediterranean spices like oregano, basil, and smoked paprika for an unforgettable meal. The pork is slow-cooked for hours, allowing it to become meltingly tender and soak up the rich, savory broth infused with optional white wine and chicken stock. Easy to prepare with minimal effort, this hearty dish is perfect for weeknight dinners or meal prep. Serve it over rice, couscous, or with crusty bread to soak up the flavorful sauce, and finish with a sprinkle of fresh parsley for a vibrant touch. Whether you're looking for a comforting one-pot meal or a Mediterranean-inspired crowd-pleaser, this crock pot recipe delivers a feast of bold, wholesome flavors.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 3 lbs pork shoulder or pork butt
- 2 tbsp olive oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 14 oz canned diced tomatoes (with juice)
- 1 red bell pepper, sliced
- 1 cup black olives, pitted and sliced
- 1 can artichoke hearts, drained and halved
- 1 cup chicken broth
- 0.5 cup dry white wine (optional)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp smoked paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
Trim any excess fat from the pork shoulder and pat it dry with paper towels.
Heat the olive oil in a large skillet over medium-high heat. Sear the pork on all sides until browned, about 2-3 minutes per side. Remove from the skillet and set aside.
In the same skillet, sauté the diced onion and minced garlic until fragrant and softened, about 3-4 minutes.
Transfer the pork to the crock pot. Add the sautéed onions and garlic, canned diced tomatoes (with juice), red bell pepper slices, black olives, and artichoke hearts.
Pour in the chicken broth and white wine (if using). Sprinkle the oregano, basil, smoked paprika, salt, and black pepper over the top.
Cover the crock pot with its lid and cook on LOW for 8 hours or on HIGH for 4-5 hours, until the pork is tender and can be easily shredded with a fork.
Once cooked, use two forks to shred the pork directly in the crock pot and mix it with the sauce and vegetables.
Taste and adjust seasoning if necessary.
Garnish with freshly chopped parsley before serving.
Serve warm, optionally over a bed of rice, couscous, or alongside crusty bread.
Nutrition Facts
Calories |
698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 914 mg | 40% | |
| Total Carbohydrate | 12.5 g | 5% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 3.7 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 109 mg | 8% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1104 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
