SLOW COOKER PEACH SALSA PORK ROAST WITH SWEET POTATOES
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Monday, August 10, 2015

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SLOW COOKER PEACH SALSA PORK ROAST WITH SWEET POTATOES

Kelly Mike - Monday, August 10, 2015

INGREDIENTS

  1. 1 (2 to 2-1/2 pound) boneless pork roast
  2. kosher salt and cracked black pepper
  3. 1 tablespoon peanut, canola, vegetable, or olive oil
  4. 5 small peeled sweet potatoes, cut into 1-inch chunks
  5. 2 cups peach salsa 
How To Serve:
  1. Hot cooked rice
  2. Chopped cilantro or parsley
  3. Chopped green onions
Optional:- Spicy sesame oil and Spicy Chinese Black Bean Chili Sauce or Chili Garlic Sauce.

INSTRUCTIONS

  1. Scatter the cubed sweet potatoes in the bottom of a slow-cooker crock. Put the lid in place and set the slow-cooker to HIGH.
  2. Sprinkle the pork roast generously with kosher salt and cracked black pepper on all sides.
  3. Place a heavy-bottomed stainless steel or cast-iron skillet over high heat. Swirl the oil over the bottom of the pan. Carefully place the pork roast in the hot pan and do not move it until it releases easily from the pan and is deep golden brown on the side that just cooked. Rotate the roast to an un-browned area and repeat. Do this until you have browned the entire surface of the pork roast. Use tongs to set the pork roast on top of the cubed sweet potatoes. Pour the peach salsa over the top, put the lid in place, and cook on HIGH for 4-5 hours or LOW for 7-9 hours. The pork roast is done when it measures 145°F on an instant read thermometer inserted into the thickest part of the roast.
How To Serve:
  1. Slice the pork roast in 1-inch thick chops. To plate the dish, add some hot, cooked rice to each bowl, spoon some of the sweet potato and peach salsa with pan juices over the rice, and top with green onions, cilantro or parsley, and -if using- spicy sesame oil and chili sauce.

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