Description
Seared pork slow cooked in a smoky chili tomato sauce with potatoes and carrots. This Slow Cooker Mexican Pork Roast is to die for! Only 20 minutes of hands-on time required.
Ingredients
Units
Scale
- 2 pounds pork roast
- 1.5 pounds 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 bone broth or water
- 1 1/2 teaspoons sea salt
- 1 teaspoon ground black pepper
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1 bay leaf
- chopped fresh parsley for garnishing
Instructions
- 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.)
- While the tomatoes are roasting, trim fat from pork roast and cut the meat into desired sized chunks.
- Mix sea salt and ground black pepper, rub onto each side of the pork chunks. Set aside.
- 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.
- 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.
- 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 leaf. Pour the smokey chili tomato sauce over all ingredients.
- Cook on low for 8 to 10 hours. Discard bay leaf. Dish and garnish with parsley. Serve over rice.
Nutrition
- Serving Size: 1
- Calories: 277
- Sugar: 6.3g
- Sodium: 592.5mg
- Fat: 3.2g
- Saturated Fat: 0.9g
- Carbohydrates: 23.9g
- Fiber: 4.3g
- Protein: 38.1g
- Cholesterol: 93.9mg
