This was quite full of flavor. A side option would be to brown or grill pitas to serve it on. It was cooked low and slow for three hours. If you want it done sooner, you can cook it in half the time at 350, but I chose to let it go longer to make the meat that much more tender. We hope you enjoy!

1 2-3 lb. Boneless pork loin roast
1 6-8 oz. package prepared fajita mix, or combination of red peppers, green peppers and onion.
2 Roma tomatoes
1/2 cup extra virgin olive oil
1 tsp white pepper
1 tsp dried cumin
1 tsp sea salt
1 tsp cracked pepper (tri-color pepper used)
1 tsp granulated garlic, or garlic powder
1 Tb oregano

Preheat oven to 275.

Cut up pork into large chunks. Add to a large skillet. Add fajita pepper mix to skillet.

Slice tomatoes lengthwise, remove seeds.

Add to skillet and mix well.

In a bowl, combine olive oil and spices. Mix well. Pour over pork and vegetables in skillet. Mix well.

Place in oven and let cook for one hour.

Stir well. Continue cooking.

After another hour, cover with foil and let go one more hour.

Remove from heat and rest 10 minutes. Serve.

Y’all Enjoy!

Published by Two Cousins and a Skillet

Grew up in Clearwater, Florida. Graduated from Clearwater High School. Work for Pinellas County Schools as a technology technician. View all posts by Two Cousins and a Skillet