Spanish Pork

This recipe cooks effortlessly in the slow-cooker and makes a delicious soup for any time of the year. Try it with fresh avocados and homemade tortillas!

Ingredients: 
Serves 4 to 6 

  • 2 to 4 lbs. Pork  Leg Cutlets or Pork Shoulder Steak 
  • 15 oz tomato sauce
  • 1 can black olives
  • 2 cups corn
  • 1/4 cup brown sugar, loosely packed
  • 2 tbsp. balsamic vinegar
  • 2 tsp. garlic powder
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. cumin
  • 3-4 bay leaves

Preparation:

  1. Sprinkle cutlets with salt, pepper, and garlic and place them in a crockpot.
  2. In a medium-sized bowl, mix together the cumin, balsamic vinegar, brown sugar, and tomato sauce. Pour over steaks. 
  3. Place bay leaves over pork. Cook on low for 4 hours.
  4. Add the corn and black olives and cook for an additional 2 hours. 
  5. Serve over rice.