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Ingredients:
1 (2 - 2.5 pound) boneless pork roast
salt and pepper
1 tablespoons oil
5 small peeled sweet potatoes, cut into 1-inch chunks
2 cups peach salsa
Directions:
1. Scatter the cubed sweet potatoes in the bottom of a slow cooker/crock pot. Put the lid in place and set the slow cooker to high.
2. Sprinkle the pork roast generously with salt and pepper on all sides.
3. Sear the pork roast in a skillet over high heat. 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 is done when it measures 145 F on a meat thermometer inserted into the thickest part of the roast.)
Notes: Oh my heavens. This was delicious. I served it with garlic-mushroom couscous and green beans and it was one of the best Sunday dinners that we've had in a while. A few notes/adaptations:
- I think the outcome of this recipe is quite subjective to the quality of the salsa you use. As much as I wish I had home-bottled peach salsa in my pantry, I don't (but making some is now on my to do list for next summer!), so I picked up some fresh mango salsa from my grocery store's deli, then added a can of peaches (drained) into the crockpot. When making this in the future, I'll definitely always use something as yellow as possible (as opposed to tomato-based salsa with a few chunks of peach tossed in).
- This didn't have as much flavor as it smelled like it would. I was expecting more of a saturated, stand-alone flavor, but it wasn't like that. We had to top each piece with some salsa for it to have enough flavor. It worked out nicely though because the kids liked how plain it was and gobbled it up. This may also have to do with the fact that I used a huge roast (almost 4 pounds) so that we would have lots of leftovers to freeze for lunches and future pizza nights.
- The sweet potatoes were very soggy, delicious (maybe even my favorite part), but more mashed than cubed by the end.
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