Slow Cooker Pork with Zucchini, White Beans, and Roasted Red Pepper Cumin Sauce

Instructions

1. 1

   1. Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil. Season the pork loin with the salt and black pepper, then brown it for 3 to 4 minutes in batches, just until colored on the outside. Transfer to the slow cooker.

2. 2

   2. In the same skillet, add the remaining 1 tablespoon olive oil. Add the onion and cook for 4 minutes, stirring. Add the garlic, ground cumin, sweet paprika, and dried oregano, and cook 30 seconds more to bloom the spices.

3. 3

   3. Transfer the onion mixture to a blender. Add the roasted red peppers, crushed tomato, chicken broth, and red wine vinegar. Blend until smooth.

4. 4

   4. Pour the sauce over the pork in the slow cooker. Add the bay leaves, cover, and cook on LOW for 6 hours, or on HIGH for 3 hours. If you want to check heat in an oven-safe holding dish, use 160 °C / 325 °F as a gentle reference.

5. 5

   5. Uncover, add the zucchini and cooked white beans, and stir carefully so they are coated in the sauce. Cover again and cook for 45 to 60 minutes more on LOW, or 25 to 30 minutes more on HIGH, until the zucchini is tender but not falling apart and the pork is very tender.

6. 6

   6. Remove the bay leaves. Taste and adjust with more salt and black pepper if needed. Sprinkle with the chopped fresh parsley just before serving and stir lightly.

7. 7

   7. Serve hot in deep bowls, making sure each portion gets sauce, zucchini, and white beans.