Slow Cooker Tender Pork with Figs, Red Wine, and Black Olives

Instructions

1. 1

   1. Season the pork shoulder with the salt, black pepper, and sweet paprika, coating all the cubes evenly.

2. 2

   2. Heat a large skillet over medium-high heat and add the olive oil. Brown the pork in batches for 6 to 8 minutes total, until colored on several sides. Transfer it to the slow cooker.

3. 3

   3. In the same skillet, add the onion and cook for 3 minutes. Stir in the garlic and cook 30 seconds more. Add the tomato paste and stir for 1 minute to deepen the flavor.

4. 4

   4. Pour in the red wine, scrape up the browned bits, and let it boil for 2 minutes. Add the crushed tomato, chicken broth, balsamic vinegar, dried thyme, and bay leaf. Mix well.

5. 5

   5. Pour the sauce from the skillet over the pork in the slow cooker. Add the dried figs and black olives. Stir gently to distribute all ingredients.

6. 6

   6. Cover and cook on LOW for 7 hours, or on HIGH for 4 hours, until the pork is very tender. If you want to check the serving temperature, it should be piping hot, at least 165 °F / 74 °C in the center of reheated or hot-held pork.

7. 7

   7. Remove the bay leaf. For a silkier texture, lightly shred part of the pork with two forks and stir it back into the sauce, leaving some chunks whole.

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   8. Taste and adjust with more salt and pepper if needed. Sprinkle with the fresh parsley and serve hot with plenty of sauce, figs, and olives in each portion.