Slow-Cooker Southwestern Pork Pot Roast

Name: Slow-Cooker Southwestern Pork Pot Roast
Yield: Serves 8
Cuisine: US & Canada, Southwest (Tex-Mex)
Ingredients: 2 tablespoons, chili powder; 1 tablespoon, ground cumin; 1 tablespoon, minced fresh oregano or 2 teaspoons dried; , Salt and pepper; 2 (2 1/2- to 3-pound), boneless pork butt roasts, trimmed; 3 , onions, chopped fine; 1/4 cup, tomato paste; 3 tablespoons, vegetable oil; 8 , garlic cloves, minced; 1 (28-ounce) can, crushed tomatoes; 1 1/2 cups, low-sodium chicken broth; 1/3 cup, soy sauce; 3 tablespoons, Minute tapioca; 1 tablespoon minced, canned chipotle chile in adobo sauce; 1 , sweet potato, peeled and cut into six wedges; 2 tablespoons, lime juice; 3 tablespoons minced, fresh cilantro leaves

1 comment

Appears in Cook's Country February/March 2012

If you're cooking pork for 10 hours in the slow cooker, you'd better season it boldly.

SERVES8

TIME9 to 11 hours on low, or 6 to 7 hours on high

WHY THIS RECIPE WORKS

Cooking a roast in a slow cooker usually yields poor results. The problem: The slow cooker’s wet environment tends to wash out flavors and overcook meat. We started by butterflying the roasts and creating a rub to ensure that the roasts wer...

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