Slow Cooker Peach Salsa Pork Roast with Sweet Potatoes
- 1 (2 to 2-1/2 pound) boneless pork roast
- kosher salt and cracked black pepper
- 1 tablespoon peanut, canola, vegetable, or olive oil
- 5 small (about 1-1/2 lbs) peeled sweet potatoes, cut into 1-inch chunks
- 2 cups peach salsa (*See notes)
- hot cooked rice
- chopped cilantro or parsley
- finely chopped green onions
- Optional: spicy sesame oil and Spicy Chinese Black Bean Chili Sauce or Chili Garlic Sauce
- 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.
- Sprinkle the pork roast generously with kosher salt and cracked black pepper on all sides.
- 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.
- 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.
*If your peach salsa is very garlicky, it will probably stand as enough garlic in the recipe. If it is mellow, you may want to bump up the garlic quotient by adding about 3 peeled, chopped cloves to the crockpot with the rest of the ingredients.