Slow Cooker Mexican Pork Roast
By: Sharon Chen
Published: Wednesday, February 22, 2017 - 6:08pm

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.

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!