Slow Cooker Spanish Pork Roast

Ingredients

• 1 boneless pork loin
• 1 jar of Manzanilla Olives (including the olive juice)
• 1 bottle of Goya Mojo Criollo marinade
• 1 package of Vigo yellow rice (for serving)

Directions

1. 01

   Pork Roast - Crock Pot Directions:

2. 02

   Place the pork roast in the crock pot. Pour the mojo marinade over the pork.

3. 03

   Add the green olives and olive juice to the crock pot, distributing the olives around and over the pork.

4. 04

   Cover and cook on LOW for 7–8 hours, or until the pork is very tender and easily pulls apart with a fork. Remove the pork and shred it using two forks. Discard any large pieces of fat. Return the shredded pork to the crock pot and stir it into the flavorful mojo and olive juices. Let it sit in the juices for about 10–15 minutes before serving over top of the yellow rice.

5. 05

   Vigo Yellow Rice - Stovetop Directions:

6. 06

   Prepare the Vigo Yellow Rice according to the package directions, using the amount of water and butter or olive oil specified for the package size.

7. 07

   Bring the water and butter or oil to a boil in a saucepan.

8. 08

   Stir in the Vigo Yellow Rice.

9. 09

   Return to a boil, then reduce the heat to low and cover.

10. 10

    Simmer for the amount of time indicated on the package, generally about 20–25 minutes, until the water has been absorbed and the rice is tender.

11. 11

    Remove from the heat and let the rice stand, covered, for about 5 minutes.

12. 12

    Fluff with a fork and serve alongside the shredded Spanish pork, spooning some of the olives and mojo cooking juices over the pork.