Slow Cooker Mexican Pork Roast
Ingredients
2 lbs pork roast
1.5 lbs Roma tomatoes or plum tomatoes
2 medium Russet potatoes, chopped
2 cups carrots, chopped
1 stalk celery, chopped
1 medium onion, sliced
1/4 cup water
1 1/2 tsps sea salt
1 tsp ground black pepper
2 tsps paprika
1 tsp cayenne pepper
1 bay leave
chopped fresh parsley for garnishing
Preparation
1
Preheat oven to 350°F. Roast tomatoes for 10 minutes. (If you have a gas stove, you may roast tomatoes over medium-high heat on a griddle.)
2
While the tomatoes are roasting, trim fat from pork roast and cut the meat into desired sized chunks.
3
Mix 1 1/2 tsps sea salt and 1 tsp ground black pepper, Rub onto each side of the pork chunks. Set aside.
4
Place roasted tomatoes, half onion, paprika and cayenne pepper in a food processor / blender. Add a pinch of salt and 1/4 cup water. Blend until smooth. Taste and add more salt if desire.
5
Heat up a nonstick skillet on your stove. Melt butter and swirl. Use tongs to transfer pork chunks into the skillet, sear each side for 1 minute over medium-high heat.
6
Place half chopped vegetables (including the other half of the onion) on the bottom of a 4-quart slow cooker. Transfer seared pork into the pot. Cover with the other half vegetables and add bay leave. Pour the smokey chili tomato sauce over all ingredients.
7
Cook on low for 8 to 10 hours. Discard bay leave. Dish and garnish with parsley. Serve over rice.
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About
Seared pork slow cooked in a smoky chili tomato sauce with potatoes and carrots. This Slow Cooker Mexican Pork Roast is to die for!
Yield:
6 servings
Added:
Wednesday, February 22, 2017 - 6:08pm
