This easy slow cooker recipe is perfect for cold winter nights when you need a taste of the islands. It's also a great summer recipe to use for tacos or tostadas.


  • 2 lbs. pork loin roast, cut into 1/2- to 1-inch cubes
  • salt and pepper
  • 1 large red onion, diced
  • 1 large red bell pepper, diced
  • 1 (30 oz.) can pinto beans, drained
  • 1 (4 oz.) can sliced black olives, drained
  • 1 (4 oz.) can diced green chiles, drained
  • 1 1/2 cups tomato juice (or 1 can V8® or similar)
  • 1/4 cup orange juice
  • 1/4 cup light or dark rum (optional)*
  • 1 Tbsp. Liquid Tamarind Paste Concentrate
  • 3 Tbsp. Cuban Island Spice


*If you don’t have rum on hand, double the orange juice to 1/2 cup.

We made this recipe in a 6-quart slow cooker.


Season cubed pork with generous pinches of salt and pepper and set aside while you prepare the rest of the ingredients. Place all ingredients, including seasoned pork, in a slow cooker and stir to combine. Cook on low for 7 to 8 hours or high for 4 to 5 hours until pork is fork tender. Serve warm.

Serving Suggestions

Serve over rice with a dollop of sour cream and fresh chopped cilantro. Makes a great filling for tacos and burritos or a topping for nachos or tostadas.


6 to 8 servings

Thanks To

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Cuban Island Spice 2 floz bottle $5.10
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Customer Reviews ( Add a Review )

5 stars 11/28/17 RFisher
This recipe is a home run. The dish is more of a stew than the picture indicated but that's even better because the flavorful liquid is my favorite part. I used V8 instead of regular tomato juice, and I added an extra Tbl of tamarind (just because). I will definitely make this again.
5 stars 3/12/15 shelby031
My family loved this recipe!! Made it with just the OJ (no rum) and served over rice and quinoa. This will be added into my recipe book to make again in the future.